Stuffed Meatballs and Peppers and dinner is magically ready. Spherical, large or small, stuffed, in sauce or stewed, meatballs always please everyone. They have the effect of cherries, one leads to another and they disappear in no time. A dish that everyone knows how to make, and I do not presume to teach you how to make meatballs. Suffice it to say that their preparation dates back to ancient Persia, where the term “kofta” (ground meat) refers to a dish similar to the meatballs as we know them today. From here, they initially spread to the Middle East and then to Europe. In Italy, the word “polpetta” appears in the 1400s. After this brief excursus.
And now? Now all that’s left is to get into the kitchen and start cooking!
I almost forgot, come and check out my social pages on Instagram by clicking HERE and on Facebook click HERE and also on Pinterest HERE.
You might also like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 lb ground beef
- 2.8 oz stale bread
- 1.8 oz grated parmesan cheese (or Grana Padano)
- 1 egg
- 1 glass milk
- 4.2 oz smoked provola cheese
- 3 bell peppers
- 1 clove garlic
- to taste salt
- 1.7 oz extra virgin olive oil
- 2 cherry tomatoes
- 5 leaves basil
Preparation
Break the bread crumbs, collect them in a bowl and soak them with the milk. Let them soak.
Put the ground beef in another bowl, add the ground beef, add the grated parmesan cheese, the egg, salt, and the well-squeezed bread crumbs. Mix the mixture and combine all the ingredients. If the mixture is not firm enough, add some breadcrumbs.
Take some of the meatball mixture from the bowl and press it into the palm of your hand. Stuff the center with a square of provola. Close it and form the meatball. Make the other meatballs and place them on a plate.
Cut the bell peppers, then the cherry tomatoes and place them in a pan with the oil and the garlic clove. Cook for about 5 minutes.
Place the meatballs in the pan with the bell peppers, add the basil leaves, and cover. Cook for about ten minutes (cooking time varies depending on the size of the meatballs), turning them every now and then.
Remove, bring to the table, and serve.
Variations and Tips
You can use any type of meat.
In the meatball mixture, you can replace the parmesan with pecorino or make a mix.
If you like, you can add chopped parsley to the meatball mixture.
Storage
Stuffed meatballs and peppers can be stored in the refrigerator, in a covered container (preferably glass), for a couple of days.
Follow me on social media, on Instagram by clicking HERE and on Facebook click HERE
