Meatballs In Spicy Red Pepper Sauce
|Ground beef||1 Pound|
|Red bell pepper||1|
|Dry bread crumbs||3 Tablespoon|
|Egg||1 , beaten|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground red pepper||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Ready to serve beef broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon|
Place red bell pepper on rack in broiler pan so surface of pepper is 3 to 5 inches from heat source.
Broil 10 to 15 minutes or until skin blisters, turning occasionally.
Place pepper in paper bag; close and let stand 15 to 20 minutes to loosen skin.
Meanwhile, combine ground beef, bread crumbs, egg, parsley, garlic, salt and ground red pepper, mixing lightly but thoroughly.
Shape meat mixture into 35 meatballs, using about 1 teaspoon for each.
Place on rack in open roasting pan; reserve.
Remove loosened skin and seeds from pepper; cut into 1/4 inch pieces.
Heat oil in large skillet over medium-high heat.
Add onion and garlic; cook and stir 2 to 3 minutes.
Combine broth and cornstarch.
Add broth mixture, wine, tomato paste, thyme and red pepper pieces to pan.
Cook over low heat 10 to 12 minutes or until slightly thickened, stirring occasionally.
Meanwhile, bake meatballs in 325°F oven 10 minutes.
Remove meatballs; drain on paper towels.
Stir meatballs into sauce; serve hot.