Rating: 3.5 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

263 calories; calories from fat 34%; fat 9.8g; saturated fat 2.9g; mono fat 4.7g; poly fat 0.8g; protein 30.2g; carbohydrates 12.4g; fiber 1.9g; cholesterol 70mg; iron 4.3mg; sodium 788mg; calcium 34mg.
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