Braised Meatballs with Peppers and Tomatoes
|Minced beef||1 Pound (450 Grams, Best Quality)|
|Pork sausage meat||1⁄2 Pound (225 Grams, Good Quality)|
|Green pepper||1⁄2 , deseeded and finely chopped|
|Egg||1 , beaten|
|Onion||1 Medium, minced / finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Dried mixed herbs||3⁄4 Teaspoon|
|Parsley||1 Tablespoon, freshly chopped|
|Tomato puree||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Flour||1⁄2 Cup (8 tbs) (For Coating The Meatballs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Freshly milled black pepper||To Taste|
|Canned italian tomatoes/1 pound ripe tomatoes||14 Ounce (1 Tin / 400 Grams)|
|For the sauce|
|Onion||1 Small, chopped|
|Dried basil||1 Teaspoon|
1 Preheat the oven to 375 °F ( Gas mark 5/190°C).
2 For the meatballs: cut the crusts of the bread.
3 Mash it to crumbs using a fork.
4 In a large mixing bowl, combine the crumbs with the rest of the meatball ingredients and salt and pepper mixing with your hands.
5 Working with about a tablespoonful mixture at a time, roll each into a small round.
6 Dredge each one lightly in flour to coat.
7 In a large frying pan, heat the oil and brown the balls in it.
8 Transfer the browned meatballs to a casserole.
9 In the juices remaining in the frying pan, prepare the sauce by softening the onion and green pepper for 5 minutes.
10 Add in the tomatoes, garlic and basil, simmering for a couple of minutes.
11 Correct the seasoning.
12 Pour the sauce over the meatballs in the casserole and cook, covered in the oven for 45 minutes.
13 Remove the lid and cook for another 15-20 minutes.
14 Excellent served on a bed of buttered noodles, with a crisp green salad.