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Mini-Meatballs In Roasted Red Pepper Sauce

Elitists.Kitchen's picture
  Savory meatballs 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Onion 1 Medium, finley chopped
  Beef broth 1 Cup (16 tbs) (Ready To Serve)
  Cornstarch 2 Teaspoon
  Roasted red peppers 14 Ounce, drained, rinsed
  Wine 1⁄2 Cup (8 tbs)
  Tomato paste 2 Tablespoon
  Dried thyme leaves 3⁄4 Teaspoon
  Lean ground beef 2 Pound
  Soft bread crumbs 1 Cup (16 tbs)
  Eggs 2
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

In large nonstick skillet, heat oil over medium heat until hot.
Add onion and garlic; cook and stir 2 -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 10-12 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 inch) meatballs; place on rack in broiler pan.
Bake in 350 degrees Foven 18 - 20 minutes or until no longer pink and juices run clear.

Recipe Summary

Main Dish

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