Meatballs In Spicy Red Pepper Sauce Recipe
Meatballs in spicy red pepper sauce is a hot and savory preparation that can be served with rice noodles or over pasta. Cooked with ground beef and tomato paste with fflavors of garlic, bell peppers, white wine and thyme and parsley, the meatballs in spicy red pepper sauce is a peppy dish to serve anytime.
Ingredients
1 lb. ground beef (80 percent lean)
1 red bell pepper
3 tbs. dry bread crumbs
1 egg, beaten
2 tbs. chopped parsley
2 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. ground red pepper
1 tbs. olive oil
1 sm. onion, finely chopped
2 cloves garlic, minced
1/2 cup ready to serve beef broth
1 tsp. cornstarch
1/2 cup dry white wine
1 tbs. tomato paste
1/2 tsp. dried thyme leaves
Directions
Place red bell pepper on rack in broiler pan so surface of pepper is 3-5 inches from heat source.
Broil 10-15 minutes or until skin blisters, turning occasionally.
Place pepper in paper bag; close and let stand 15-20 minutes to loosen skin.
Meanwhile, combine ground beef, bread crumbs, egg parsley, garlic, salt and ground red pepper, mixing lightly but thoroughly.
Shape meat mixture into 35 meatballs, using about 1 tsp.for each.
Place on rack in open roasting pan; reserve.
Remove loosened skin and seeds from pepper; cut into 1/4 inch pieces.
Heat oil in lg.skillet over medium low heat.
Add onion and garlic; cook and stir 2-3 minutes.
Combine broth and cornstarch.
Add broth mixture, wine, tomato paste, thyme and red pepper pieces to pan.
Cook over low heat 10-12 minutes or until slightly thickened, stirring occasionally.
Meanwhile, bake meatballs in 325 degrees F oven 10 minutes.
Remove meatballs; drain on paper towels.
Stir meatballs into sauce; serve hot.
Broil 10-15 minutes or until skin blisters, turning occasionally.
Place pepper in paper bag; close and let stand 15-20 minutes to loosen skin.
Meanwhile, combine ground beef, bread crumbs, egg parsley, garlic, salt and ground red pepper, mixing lightly but thoroughly.
Shape meat mixture into 35 meatballs, using about 1 tsp.for each.
Place on rack in open roasting pan; reserve.
Remove loosened skin and seeds from pepper; cut into 1/4 inch pieces.
Heat oil in lg.skillet over medium low heat.
Add onion and garlic; cook and stir 2-3 minutes.
Combine broth and cornstarch.
Add broth mixture, wine, tomato paste, thyme and red pepper pieces to pan.
Cook over low heat 10-12 minutes or until slightly thickened, stirring occasionally.
Meanwhile, bake meatballs in 325 degrees F oven 10 minutes.
Remove meatballs; drain on paper towels.
Stir meatballs into sauce; serve hot.
