Meatballs In Spicy Red Pepper Sauce
|Lean ground beef||1 Pound (80 Percent Lean)|
|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|
|Beef broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|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 3-5 inches from heat source.
Broil 10-15 minutes or until skin blisters, turning occasionally.
Place pepper in paper bag; close and let stand 15-20 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 tsp.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 lg.skillet over medium low heat.
Add onion and garlic; cook and stir 2-3 minutes.
Combine broth and cornstarch.
Add broth mixture, wine, tomato paste, thyme and red pepper pieces to pan.
Cook over low heat 10-12 minutes or until slightly thickened, stirring occasionally.
Meanwhile, bake meatballs in 325 degrees F oven 10 minutes.
Remove meatballs; drain on paper towels.
Stir meatballs into sauce; serve hot.