When you’re craving a rich and satisfying main course but have little time in the kitchen, Pan-Fried Meatballs with Stewed Peppers are the perfect answer!
Forget the usual bland dishes: here, the softness of the meatballs meets the enveloping sweetness of slowly cooked peppers, creating an irresistible sauce where it’s mandatory to mop it up with bread. An timeless classic, reminiscent of home, ready in no time to win over the whole family.
A true delight for the eyes and the palate! This simple recipe transforms into a perfect main course also to serve at a dinner with friends. The meatballs with stewed peppers are a dish with vibrant colors and a satisfying flavor that won’t disappoint. And if you want to enhance the taste, accompany it with a delicious glass of fresh beer.
To get soft and flavorful meatballs that perfectly match the sweetness of the peppers, the secret is to use a mixed ground meat (beef and pork). The mix ensures the right fat percentage, keeping the meatballs juicy even during prolonged cooking with vegetables. Alternatively, if you prefer a lighter version, you can opt for only lean ground beef (or veal), adding a bit of stale bread soaked in milk to the mixture to compensate for the lack of fat and keep the meatballs tender.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 671.46 (Kcal)
- Carbohydrates 29.85 (g) of which sugars 5.88 (g)
- Proteins 47.73 (g)
- Fat 39.78 (g) of which saturated 15.09 (g)of which unsaturated 14.06 (g)
- Fibers 3.96 (g)
- Sodium 1,167.51 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pan-Fried Meatballs with Stewed Peppers
- 1.1 lbs beef (or mixed beef and pork)
- 2.8 oz Parmesan cheese
- 3.5 oz stale bread
- 2 eggs
- 1 bunch parsley
- 3 bell peppers (red and yellow)
- 1 onion
- as needed extra virgin olive oil
- as needed salt
- pepper
- as needed breadcrumbs
Tools
- Frying pan
Steps
Pan-Fried Meatballs with Stewed Peppers
Cut the bread into pieces and put it in a bowl with water to soak well. As soon as it is well soaked, squeeze it thoroughly, crumble it with your hands, and transfer it to a large bowl.
Finely chop a few sprigs of parsley.
Peel and finely chop the onion. Wash, dry, and clean the peppers by removing the stem, seeds, and white filaments, then cut them into strips about two inches wide.
In the bowl with the bread, add the ground meat, grated cheese, chopped parsley, and eggs.
Season with salt and add a generous grind of pepper.
If necessary, add some breadcrumbs.
Mix all ingredients well with your hands until you get a homogeneous and compact mixture.
Rest (Optional): Let the mixture rest in the refrigerator for a moment while you finish preparing the other ingredients.
Form balls of the mixture slightly larger than a walnut.
Take a large non-stick frying pan, add a drizzle of oil, and heat it slightly, then add the meatballs and brown them well over a low flame on all sides. At this point, add the onion and peppers, letting everything flavor together, stirring gently.
Cover with a lid and cook over medium-low heat for 20 minutes, shaking the pan occasionally.
The cooking time may vary depending on the size of the meatballs.
(If you want, you can deglaze with a little wine).
At this point, adjust the seasoning with salt, add a grind of pepper, turn the meatballs with the help of two forks, and complete the cooking without the lid.Add some chopped parsley.
Turn off the heat as soon as the meatballs are well browned, the peppers are soft, and the cooking sauce has reduced to become creamy.
The pan-fried meatballs with peppers are ready to be enjoyed… Bon appétit
Tips
Deglazing the meatballs with a bit of white wine (about half a glass) adds an aromatic note that balances the sweetness of the peppers. This is a classic step in stewed recipes.
If guests love “mopping up with bread,” a bit of tomato sauce (about 7 oz) will make the sauce more abundant and rich, turning the dish into a true stew.
A garlic clove can be added along with the onion to give a more intense aroma to the cooking sauce.
Let the meatballs and peppers cool completely at room temperature within no more than two hours from the end of cooking. Transfer the dish to a container with an airtight closure. This prevents odor absorption and maintains freshness. Before serving again, reheat them gently in a pan over low heat, maybe adding a spoonful of water if the sauce has reduced too much.
If you have made plenty, you can also freeze them for future use, storing them in the freezer for about 2-3 months. Ensure they are well sealed in a container or a freezer food bag.
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