Becky Luigart-Stayner
4 servings (serving size: 1 cup bell pepper mixture and 9 meatballs)

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

LisaG70's Review

November 28, 2012

dakotababy's Review

May 18, 2009
Excellent, very good flavor and easy to make. I made this for my husband and myself so I was able to freeze half of the recipe for another night. I work full-time and go to school fulltime so 2 meals in one, easy to make and great flavor make for the perfect recipe. Will definately make this again and will probably even make it for the next church potluck.

Buklbny's Review

January 05, 2011
We did not care for this recipe at all - especially the peppers boiled in water (basically) and the weird sauce. I guess after trying this, I realize that I much prefer my meatballs and peppers in a tomato-based sauce with lots of spice and sweetness. I think I can do better on my own! Meatballs were tasty, but nothing that you couldn't figure out for yourself - standard meatball recipe. I served with salad and served over mashed yukon gold potatoes.

CAgirlinIA's Review

July 14, 2013
This has great flavor but was too soupy; cut back on the liquids next time.

EllenDeller's Review

February 15, 2012
Enjoyed this very much, but forget the water! I just used the 10 & 1/2 oz. can of beef consome and that was plenty and added to flavor. I also thicken with cornstarch--it's smoother, blends better, and never clumps. Absolutely needs some crushed red pepper or hot sauce, and also needs rice, noodles, or mashed potatoes.

kboigirl's Review

January 22, 2010
I was disappointed with this recipe. I think it should have been a little thicker and more vinegary. I used dried basil--fresh may have been better--but the flavor combination seemed clumsy and wasn't satisfying. I may try it again making a few changes like omitting basil and adding a bit more vinegar (or a stronger variety) and more thickener. I'll have to experiment with different seasonings.

bnobsOMG's Review

March 07, 2012
Really flavorful and super easy. I used a bag of frozen peppers and onions to save steps. I also used a can of beef broth with 1.5tsp cornstarch in place of consommé. I had a little trouble prepping the meatballs on the stovetop, and would suggest you cook them in whatever way you're most comfortable (oven or stovetop). My boyfriend loved the flavors of this dish and said he thought it would be a great potluck alternative to meatballs in red sauce.

MGMare's Review

July 12, 2012
My family and I liked the flavor. To save time I made hamburger patties, however, sauce did not thicken so I served in bowls. I will do again, but with modifications.

dianeghome's Review

January 15, 2011
Really good recipe - with a few tweaks. Added a sliced onion, and left out the water. Added some parm to the meatball mixture and baked them at 375 for 20 min. Pan roasted the veggies then added the commsomme and meatballs to the pan. After you add the flour/water mix to the pan, turn up the heat to a boil to activate the thickening process. Got a great gravy that way. Served over garlic mashed potatoes. Perfect for a cold Michigan evening meal.

FnEWiest's Review

August 04, 2014
Not as flavorful as I expected, needs more seasoning and more thickening/