 |
Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
Meatballs that are simmered in a garlicky sauce with red peppers, tomatoes and other vegetables. Serve with polenta, rice or noodles and a salad. Ingredients:
1 lb ground pork |
8 ounces ground beef |
1 large onion, grated |
2 cloves, finely chopped |
1/4 cup milk |
1 large egg, lightly beaten |
3 tablespoons breadcrumbs |
4 garlic cloves, peeled |
1 large red bell pepper, quartered |
3 tablespoons olive oil |
1 small onion, finely chopped |
1 large leek, finely chopped |
1 medium carrot, julienned |
1 stalk celery, finely chopped |
1 teaspoon flour |
1 cup beef stock |
1/4 cup dry red wine |
1 cup plum tomato, finely chopped |
2 tablespoons tomato paste |
1/4 teaspoon sugar |
1 teaspoon hot paprika |
1 teaspoon paprika |
salt and pepper |
flour |
2 teaspoons sour cream |
3 tablespoons parsley, finely chopped |
2 tablespoons dill, finely chopped |
Directions:
1. In a large bowl, combine meatball ingredients. Blend thoroughly and refrigerate while making sauce. Combine garlic and red pepper in food processor to paste. Set aside.
2. Saute onion in oil 5 minutes. Add leek, carrot and celery, 10 minutes. Add paste, 3 minutes, add flour, simmer 15 minutes.
3. Create walnut sized meatballs. Saute in separate skillet over medium heat until well browned. Dust with flour. Saute i minute more.
4. Add balls to simmering sauce, cover simmer another 15 minutes. Remove from heat, stir in sour cream and fresh herbs.
|
|