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  • Meatballs and Peppers

    1 vote
    Prep time:
    Cook time:
    Servings: 4 servings
    by Kathy Foster
    12 recipes
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    Ingredients

    • 1 c. thinly sliced green bell peppers
    • 1 c. thinly sliced red bell peppers
    • 1 c. thinly sliced yellow bell pepper
    • 1-1/3 c. water
    • 1 (10 1/5 oz.) can beef consomm√©
    • 1 bay leaf
    • 1/2 c. Panko bread crumbs
    • 1 lb. ground round
    • 1 T. finely chopped onions
    • 1/2 t. dried oregano
    • 1/2 t. salt
    • 1/2 t. black pepper
    • 1 lg. egg white
    • 1 clove garlic, crushed
    • 2 t. olive oil
    • 2 T. flour
    • 1/4 c. water
    • 1-1/2 t. dried basil
    • 2 t. white wine vinegar

    Directions

    1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat and simmer 20 minutes.
    2. While the peppers are cooking, combine bread crumbs, beef, and the next 6 ingredients (beef through garlic) in a bowl, shaping mixture into 1 inch meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
    3. Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 5 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

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    Comments

    • Kathy Foster
      I'm sorry I'm an antique, but that's how I cook.
      • MetricCook
        MetricCook
        Imperial units are soooo antiquated, use Metric units, 300 mL beef consommé, 500 g ground round

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