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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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These meatballs are simmered in a garlicky sauce with red peppers, tomatoes and other vegetables. Serve with polenta, rice or noodles. These meatballs taste better when prepared a day ahead. Ingredients:
1 lb ground pork |
8 ounces ground beef |
1 large onion, grated |
2 garlic cloves, finely chopped |
1/4 cup 2% low-fat milk |
1 large egg |
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 paprika |
1 teaspoon hot paprika |
salt and pepper |
flour |
2 tablespoons 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 the sauce.
2. Combine garlic and red pepper in a food processor to paste. Set aside.
3. Saute onion in oil 5 minutes. add leek, carrot and celery, 10 minutes add paste 3 minutes, add flour, mix well. add stock, wine, tomatoes, tomato paste, sugar and paprikas, salt and pepper,stir, cover and simmer 15 minutes.
4. Create walnut sized meatballs. saute in separate skillet over medium heat until well browned. Dust with flour, saute 1 minute more.
5. Add balls to simmering sauce, cover simmer another 15 minutes. Remove from heat, stir in sour cream and fresh herbs.
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