Meatballs and Peppers

Meatballs and Peppers Recipe
Becky Luigart-Stayner

Yield:

4 servings (serving size: 1 cup bell pepper mixture and 9 meatballs)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 34 %
Fat 9.8 g
Satfat 2.9 g
Monofat 4.7 g
Polyfat 0.8 g
Protein 30.2 g
Carbohydrate 12.4 g
Fiber 1.9 g
Cholesterol 70 mg
Iron 4.3 mg
Sodium 788 mg
Calcium 34 mg

Ingredients

1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 1/3 cups water
1 (10 1/2-ounce) can beef consomme
1 bay leaf
1 (1-ounce) slice whole-wheat bread
1 pound ground round
1 tablespoon finely chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg white
1 garlic clove, crushed
2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup water
1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
2 teaspoons white wine vinegar

Preparation

Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

Note:

June 2000
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