Meatballs in red pepper sauce

1 Servings

Ingredients

Quantity Ingredient
1 Recipe cooked appetizer size Savory Meatballs
1 tablespoon Olive oil
1 medium Onion; finely chopped
3 Cloves garlic; crushed
1 cup Ready to serve beef broth
2 teaspoons Cornstarch
2 Jars roasted; (7 oz. each) Ted peppers, rinsed, drained, finely chopped
½ cup Dry white wine
2 tablespoons Tomato paste
¾ teaspoon Dried thyme leaves
2 pounds Lean ground bed
1 cup Soft bread crumbs
2 Eggs
¼ cup Finely chopped onion
2 Cloves garlic; crushed
1 teaspoon Salt
¼ teaspoon Pepper

Directions

SAVORY MEATBALLS

In large nonstick skillet, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and cornstarch; add to skillet with red peppers, wine, tomato paste and thyme.

Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. add meatballs to skillet; continue to cook until meatballs are heated through, stirring occasionally.

Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape beef mixture into 64 1" meatballs; place on rack in broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined and juices run clear Yields: 64 appetizers.

Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@...> on Jan 5, 1998

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