These succulent lightly saucy meatballs feature a scrumptious combo of beef meatballs with multicolor bell peppers. These can be served on a bed of noodles/steamed rice or have them on their own. Make ahead tip: Make the meatballs, place on a greased baking sheet 1-inch apart and store in freezer for up to a week. When to serve, fry meatballs without defrosting, make sauce and add the meatballs. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Meatballs And Peppers Meatballs And Peppers Recipe | RecipeSavants.com PT45M Serves 4 Ingredients: 1 Cup Green Bell Pepper 1 Cup Red Bell Pepper 1 Cup Yellow Bell Pepper 1.33 Cups Water 1 (10.5-Ounce) Can Beef Consomme 1 Slice Whole-Wheat Bread 1 Pound Ground Round 1 Tablespoon Onion 0.5 Teaspoon Dried Oregano 0.5 Teaspoon Salt 0.5 Teaspoon Black Pepper 1 Large Egg White 1 Clove Garlic 2 Teaspoons Olive Oil 2 Tablespoons All-Purpose Flour 0.25 Cup Water 0.33 Cup Fresh Basil 2 Teaspoons White Wine Vinegar In a large pan, add bell peppers, beef consommé, water and bay leaf and bring to a boil, Reduce heat and simmer, covered for about 20 minutes. Meanwhile, in a food processor, add bread slice and pulse till coarse crumbs form. (It should be about 1/2 cup). In a large bowl, add breadcrumbs, beef, egg white, onion, garlic, oregano, salt and black pepper and mix till well combined. Make 36 (1-inch) meatballs from the mixture. In a large nonstick skillet, heat oil over medium-high heat and cook meatballs for about 10 minutes or till browned on all sides. In a small bowl, dissolve flour into 1/4 cup of water. Slowly, add flour mixture into bell pepper mixture, stirring continuously. Add meatballs and cook for about 3 minutes, stirring continuously. Stir in vinegar and basil and remove from heat. Discard bay leaf and serve hot.

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