Recipe Centre

Meatballs in roasted pepper sauce

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients
250 g lean beef mince
250 g pork mince (or lean beef)
1 clove garlic, crushed
1 onion, finely chopped
1 ml freshly grated nutmeg
1 large egg, lightly beaten
30 ml freshly chopped parsley
1 slice white bread, crusts removed
milk for soaking bread
flour for dusting
olive oil, for frying
SAUCE
3 red peppers, quartered and seeded
30 ml olive oil
1 slice white bread, crusts removed
2 ml saffron
100 ml dry white wine
200 ml beef stock

Method:
Mix the mince, garlic, onion, nutmeg, egg and parsley in a bowl.
Soak the bread in a little milk.
Once it is soft, squeeze out the milk and add to the mince mixture.
Season well with salt and freshly ground black pepper.
Knead with your hands until mixture is smooth.
Shape into small balls and roll them in flour.
Heat a thin layer of olive oil and fry the meatballs over a medium heat until well browned. Drain on absorbent paper.
SAUCE
Drizzle peppers with half the oil and roast in a preheated 180 °C oven for 20 minutes or until tender.
Blend peppers, the remaining oil and the rest of the sauce ingredients in a food processor until smooth.
Season to taste with salt and freshly ground black pepper.
Pour into a saucepan and bring to the boil.
Add meatballs and simmer for one minute before serving.

TIPS
Make extra roasted veggies alongside the roasted peppers.
Cut up different coloured peppers, sliced brinjals and courgettes and roast until tender.
Place in a serving bowl and stir in a few anchovy-filled olives and one clove of crushed garlic.
Drizzle with olive oil and serve with fresh bread.

Recipe From : Ideas April 01, 2004

Recipe from Ideas : April 01, 2004 See what Ideas has in store this month. Subscribe now and save!