Il Cucinologo
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Meatballs in Bell Pepper Sauce

17/11/2023

Meatballs in bell pepper sauce are a flavorful dish that combines the tenderness of meatballs with the sweetness and intensity of bell peppers. Here is the recipe with my Italian touch:

Ingredients

  • 500g ground meat (beef, pork, or a mix)
  • 1 egg
  • 50g breadcrumbs or bread soaked in milk
  • 30g grated Parmesan
  • Salt and pepper to taste
  • Chopped parsley
  • 1 garlic clove
  • Extra virgin olive oil
  • 2 bell peppers (red and yellow, for a colorful dish)
  • 1 medium onion
  • 400g tomato passata
  • 1 glass white wine
  • Fresh basil
  • Sugar (a pinch to balance the tomato acidity)

Preparation

  1. In a bowl, mix the ground meat with the egg, breadcrumbs, Parmesan, salt, pepper, and chopped parsley until you obtain a homogeneous mixture.
  2. Shape into medium-sized meatballs and set aside.
  3. In a large skillet, sauté a garlic clove in extra virgin olive oil and remove it once golden.
  4. Add the meatballs and brown them on all sides until golden. Remove them from the skillet and set aside.
  5. In the same skillet, add the finely chopped onion and the bell peppers cut into strips or cubes. Sauté until the onion becomes translucent.
  6. Deglaze with white wine and let it evaporate.
  7. Add the tomato passata, hand-torn basil, a pinch of sugar, salt, and pepper. Let the sauce simmer for about 10-15 minutes.
  8. Return the meatballs to the bell pepper sauce and continue cooking for another 15-20 minutes over medium-low heat, so the meatballs absorb the flavors well.
  9. Taste and adjust salt and pepper if necessary.

Serve the meatballs hot with their bell pepper sauce and, if you like, a sprinkle of fresh Parmesan and whole basil leaves for garnish.

Fun Facts

Meatballs are a very versatile dish and regional variations in Italy are endless. In some areas, for example, raisins and pine nuts are added to the meatballs to give a sweet touch to a dish with a decidedly umami and rich flavor. In the bell pepper sauce, the natural sweetness of the pepper pairs particularly well with the succulence of the meat.