Thursday, August 20, 2015

Italian Meatballs with Fire Roasted Tomato Sauce

 This is one dish I can definitely say will satisfy all taste buds and makes great leftovers (served in a sub roll, perhaps!). The sweet peppers and sundried tomatoes in the meatballs balance perfectly with the sauce. If you're looking to make this dish lighter, simply swap ground chicken or turkey for the beef.


1. Preheat oven to 350. Line a baking sheet with parchment paper or foil.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, sundried tomato, onion powder and garlic powder and cook for 2 minutes, stirring constantly. Season with salt and pepper, remove pan from heat and allow mixture to cool slightly.

3. Place ground beef in a large bowl. Add the cooled veggie mixture, breadcrumbs, basil, egg, Worcestershire, salt and pepper. Form into balls and place on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through.




4. Meanwhile, place tomato sauce, tomato paste and Italian seasoning in the same skillet used for the veggies and bring to a simmer. Cook on low, stirring often, for 10 minutes. Finish with fresh basil.



5. Serve meatballs topped with sauce and sprinkled with cheese, if desired.


Italian Meatballs with Fire Roasted Tomato Sauce
Serves 4


All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1/4 red bell pepper, diced small
5 sundried tomato halves, diced small
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 pounds ground beef
1 cup Italian breadcrumbs
5 fresh basil leaves, chopped
1 egg, beaten
1 teaspoon Worcestershire sauce
Salt and freshly cracked black pepper, to taste

Sauce
2 (14.5 oz.) cans fire roasted tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
5 fresh basil leaves, chopped

1/2 cup shredded mozzarella cheese, for topping (optional)

All you do:
1. Preheat oven to 350. Line a baking sheet with parchment paper or foil.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, sundried tomato, onion powder and garlic powder and cook for 2 minutes, stirring constantly. Season with salt and pepper, remove pan from heat and allow mixture to cool slightly.
3. Place ground beef in a large bowl. Add the cooled veggie mixture, breadcrumbs, basil, egg, Worcestershire, salt and pepper. Form into balls and place on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through.
4. Meanwhile, place tomato sauce, tomato paste and Italian seasoning in the same skillet used for the veggies and bring to a simmer. Cook on low, stirring often, for 10 minutes. Finish with fresh basil.
5. Serve meatballs topped with sauce and sprinkled with cheese, if desired.

No comments:

Post a Comment