Meatballs in red pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe cooked appetizer size Savory Meatballs | |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; finely chopped |
| 3 | Cloves garlic; crushed | |
| 1 | cup | Ready to serve beef broth |
| 2 | teaspoons | Cornstarch |
| 2 | Jars roasted; (7 oz. each) Ted peppers, rinsed, drained, finely chopped | |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Tomato paste |
| ¾ | teaspoon | Dried thyme leaves |
| 2 | pounds | Lean ground bed |
| 1 | cup | Soft bread crumbs |
| 2 | Eggs | |
| ¼ | cup | Finely chopped onion |
| 2 | Cloves garlic; crushed | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
SAVORY MEATBALLS
In large nonstick skillet, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and cornstarch; add to skillet with red peppers, wine, tomato paste and thyme.
Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. add meatballs to skillet; continue to cook until meatballs are heated through, stirring occasionally.
Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape beef mixture into 64 1" meatballs; place on rack in broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined and juices run clear Yields: 64 appetizers.
Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@...> on Jan 5, 1998