Meatballs and Peppers

Becky Luigart-Stayner

Yield: 4 servings (serving size: 1 cup bell pepper mixture and 9 meatballs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 34%
  • Fat: 9.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.2g
  • Carbohydrate: 12.4g
  • Fiber: 1.9g
  • Cholesterol: 70mg
  • Iron: 4.3mg
  • Sodium: 788mg
  • Calcium: 34mg

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

  1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
  2. 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.
  3. 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.
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