Meatballs with peppers are a flavorful second course, very easy to make and incredibly soft. Meatballs with peppers are delicious whether eaten hot or at room temperature, making them perfect even in the summer or for those who need to bring their lunch to work and can’t reheat it. Thanks to cooking in a pan, the meatballs and peppers are soft and succulent compared to oven cooking which tends to dry them out more. I recommend checking out my collection of MEATBALL RECIPES for every occasion and all the Recipes with peppers. Now let’s see how to make meatballs with peppers and if you try them, let me know. Barbara

Here are other tasty recipes with peppers that I recommend trying:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Meatballs with peppers

1.3 lbs Ground beef
1 Egg
to taste Salt
to taste Extra virgin olive oil
4 tbsp Breadcrumbs
to taste Parsley
to taste Flour
1.7 oz White wine
1 Yellow bell pepper
1 Red bell pepper
1.8 oz Onion
3.5 oz Tomato puree
3.4 fl oz Vegetable broth
1 sprig Rosemary
1 clove Garlic

Tools

Parsley chopper

How to prepare Meatballs with peppers

Start preparing the meatballs with peppers, pour the ground beef into a bowl and add the egg,
a pinch of salt, some extra virgin olive oil
chopped parsley,
and the breadcrumbs,
mix everything well first with a fork and then with your hands until you get a nice compact mixture.
Take part of the mixture and form the meatballs by rolling the ground meat between your hands, don’t make them too big so as to have an even and perfect cooking, they should be about the size of an apricot.
Then roll the meatballs in flour and set them aside.
Clean the onion and peppers by removing the seeds and white inner part and wash them well. Chop the onion,
and julienne the yellow bell pepper
and the red bell pepper.
Pour some extra virgin olive oil into a pan,
a sprig of rosemary and the garlic clove, let it infuse
and add the meatballs and let them brown well,
when the meatballs are well browned, deglaze them with white wine and let it evaporate.
When the alcohol evaporates, remove the rosemary sprig and garlic clove,
add the onion and peppers,
the tomato puree
and the vegetable broth,
adjust the salt,
cover with a lid and cook for about 20 minutes, stirring occasionally, if necessary add more vegetable broth little by little.
After the cooking time, the meatballs with peppers will be ready to serve along with the peppers, make sure to prepare some bread for dipping.