Meatballs Bayonnaise W/ Spicy Tomato & Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes. Ingredients:
1 (28 ounce) can tomato puree |
2 red bell peppers, seeded and chopped |
1 medium onion, finely chopped |
1 pinch red pepper flakes |
1 1/2 teaspoons creole seasoning (more or less to taste. you can also use seasoned salt to avoid the added spiciness) |
1 bay leaf |
3/4 cup crumbled french bread or 3/4 cup italian bread |
1/4 cup milk |
1/3 cup all-purpose flour |
2 lbs ground beef |
2 tablespoons fresh parsley, chopped (the recommend flat-leaf parsley) |
2 garlic cloves, minced |
1 large egg |
1 teaspoon ground cumin |
1/2 teaspoon dried marjoram |
1 1/2 teaspoons salt |
fresh ground pepper |
cooked rice |
freshly grated parmesan cheese |
Directions:
1. For the sauce, stir together tomato puree, peppers, onion, salt, red pepper and bay leaf.
2. Pour half of the sauce into a slow cooker and reserve the rest.
3. For the meatballs, add milk and soak the bread for a few minutes. Lightly squeeze the bread to remove excess milk and discard milk.
4. Spread flour on a piece of wax paper.
5. In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper (to taste).
6. Moisten your hands and shape mixture into 2 balls.
7. Lightly roll meatballs in flour and transfer to the slow cooker that contains half of the sauce. Top with remaining sauce.
8. Cover and cook on LOW for 4-5 hours or until meatballs are cooked through.
9. Discard bay leaf before serving over rice with freshly grated Parmesan.
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