Meatballs with peppers and onions in a pan, with white wine, in a delicious little sauce perfect for soaking up with bread. Pepper lovers, come to me: you absolutely must try this recipe!! My husband, Irene and I are serial pepper eaters, from March to November (yes, we extend their season more than twice), we eat them every week and in summer even every day! And how can you say no? Peppers are delicious however you make them!! One recipe we particularly love is the meatballs in a pan with peppers and white wine, an easy summer main course, quick and very flavorful, made with few ingredients and where the pepper sauce is the star, giving an irresistible taste to our meatballs with peppers and onions.

Making meatballs with peppers and white wine is very simple: you need few ingredients and the result is guaranteed, also because my grandma’s recipe for super-soft meatballs is foolproof. Are you ready to run to the kitchen to discover how to make the best meatballs with peppers in the world? Let’s go, but before we roll up our sleeves I remind you that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.

Difficulty: Very easy
Cost: Inexpensive
Rest time: 15 Minutes
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make the meatballs with peppers

4 peppers (2 yellow and 2 red)
1 onion (medium-large)
as needed extra virgin olive oil
1.1 lb ground beef (or veal, medium grind)
to taste salt
2 eggs
1.8 oz grated Parmigiano (or Grana Padano)
1/2 glass white wine
3.5 oz stale bread
1.25 cups milk (about, to soak the bread)

Tools

Pans

Steps

The grandma’s secret for super-soft meatballs is to add stale bread soaked in milk to the mixture, so start from that. Cut the bread into small pieces, cover with the milk, let it soften and crumble it with your hands, then squeeze it and add it to the ground meat placed in a bowl.
Add the grated cheese, the eggs, a pinch of salt and mix with your hands until you obtain a homogeneous mixture. Let everything rest for 10 minutes.
Form balls slightly larger than a walnut. Pour olive oil into a heavy-bottomed pan and add the meatballs, let them brown on one side and gently turn them to color the other side as well. In the meantime, take care of the peppers.
Rinse the peppers, remove the stem, seeds and veins and cut into chunks, peel the onion, chop it and let it soften in a generous drizzle of oil.
Add the peppers, season them with salt, sauté them over high heat for a few minutes and as soon as they begin to “sweat,” cover the pot and cook over low heat for 25 minutes, turning them often. Meanwhile continue cooking the meatballs until they are browned and you can move them onto the peppers.
Cook for 5 minutes, deglaze with white wine, let it evaporate over high heat, stir and turn off the heat. Add a few basil leaves.
Let it rest 15–20 minutes with the lid on before serving.
You can prepare the meatballs in advance and a little before serving, add a splash of water and wait for the sauce to tighten again: they will look freshly made!
Store the meatballs in the fridge in an airtight container and consume within 24 hours, after reheating them with a little water.