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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light June 2000 Ingredients:
1 cup thinly sliced green bell pepper |
1 cup thinly sliced red bell pepper |
1 cup thinly sliced yellow bell pepper |
1 1/3 cups water |
1 (10 1/2 ounce) can beef consomme |
1 bay leaf |
whole wheat bread |
1 lb ground round |
1 tablespoon finely chopped onion |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 large egg white |
1 garlic clove, crushed |
2 teaspoons olive oil |
2 tablespoons all-purpose flour |
1/4 cup water |
1/3 cup finely chopped fresh basil or 1 1/2 teaspoons dried basil |
2 teaspoons white wine vinegar |
Directions:
1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
5. Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan.
6. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
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