This is a print preview of "Meatballs and Peppers" recipe.

Meatballs and Peppers Recipe
by Kathy Foster

Meatballs and Peppers
Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4 servings

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.