Meatballs with sausages with red hot pepper sauce

4 servings

Ingredients

Quantity Ingredient
2 larges Red bell pepper -- finely chopped
3 Hot chili peppers -- seeded
& minced
1 medium Onion -- finely chopped
3 Cloves garlic -- minced
Salt and pepper
2 teaspoons Cumin
1 teaspoon Coriander
1 tablespoon Olive oil
1½ cup Water
1½ tablespoon Ketchup
1½ cup Crushed tomatoes
4 slices Bread -- crumbled
1 cup Milk
1 pounds Ground beef
1 pounds Ground turkey
2 Cloves garlic -- minced
1 small Onion -- grated
1 teaspoon Dried basil
2 Egg
2 tablespoons Tomato paste
1 tablespoon Olive oil
1½ pounds Italian sausage -- thickly sliced
1 small Onion -- diced
1½ cup Water

Directions

For the sauce combine the bell peppers, chilies, onion, garlic, salt, pepper, cumin, coriander and oil in a small heavy saucepan. Cook over medium heat until the vegetables begin to soften, about 2 minutes.

Add the water and simmer until the vegetables are very soft and the liquid has reduced to about ¼ cup, about 15 minutes. Stir in the ketchup and tomatoes. Set aside. For the meatballs, combine the bread and milk in a small bowl and let stand for 5 minutes. Combine the ground meats, garlic, grated onion, basil, eggs, tomato paste and soaked bread and milk in a large bowl. Using your hands, mix thoroughly and form into 48-1" meatballs. Heat the olive oil in a large skillet over medium high heat and brown the sausage slices on both sides. Remove with tongs or a slotted spoon and set aside.

Brown the meatballs on all sides in the same oil. Remove with a slotted spoon and set aside. Pour off all but a thin film of oil from the pan. Reduce heat to medium. Add the sliced onion and cook until lightly browned, about 3 minutes. Add the sausage, meatballs and and ¾ cup of water and simmer until all the water is gone, tossing frequently, about 10 minutes. When the pan is dry, the meatballs and sausage should be cooked through. Cut one open to check. If underdone, add another ½ cup water and cook some more.

Transfer half the meatballs and sausages to a serving bowl and toss with 1 cup of the sauce. Reserve 24 pieces cooked sausage for Easy Gumbo. Reserve 24 meatballs for Spicy Spaghetti & Meatballs.

Reserve ½ cup red pepper sauce for Spicy Spaghetti & Meatballs.

Reserve ½ cup red pepper sauce for Easy Gumbo. Reserve ½ cup red pepper sauce for Spiced Scallop Stew. Reserve ½ cup red pepper sauce for Cheddar Potato Pancakes Jardiniere.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-28-95 (21:19) (159) Fido: Cooking

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