Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 18 Times
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Marise's Meatballs with Green Pepper and Tomato
Cookbook
Albondigas De Marise Zubizarreta
An egg coating (a trick our friend Marisé at Casa Julián in Asturias uses often), brief cooking, and the addition of onion, green pepper, and tomato to both the meatballs and the sauce makes these meatballs tasty and uncommonly succulent.
Yield : 3 to 4 servings
Ingredients
Meatballs:
- 3 tablespoons olive oil
- 1 garlic clove, minced
- ¼ medium onion, finely chopped
- ½ medium green bell pepper, finely chopped
- ¼ pound tomato
- 1 pound mixture of ground pork and veal
- About 1½ teaspoons kosher or sea salt
- Freshly ground pepper
- 3 large eggs
- 3 tablespoons dried bread crumbs
- Flour for dusting
Sauce:
- ¼ medium onion, finely chopped
- 1 garlic clove, minced
- ½ medium green bell pepper, finely chopped
- 1 teaspoon flour
- 1 tablespoon canned tomato sauce
- ¼ cup dry white wine
- 1 cup chicken broth
- Kosher or sea salt
- Freshly ground pepper
Directions
To make the meatballs, heat 1 tablespoon of the oil in a shallow casserole, and very slowly saute the garlic, onion, and bell pepper. Remove the vegetables to a bowl and wipe out the casserole.
Cut the tomato in half crosswise and holding it over the bowl, grate the tomato with a coarse grater down to the skin. Add to the bowl the meat, salt, a generous amount of pepper, 1 egg, and the bread crumbs. Work with your hands until well mixed, then shape into 1½-inch balls. In a dish, lightly beat the remaining 2 eggs.
Heat the remaining 2 tablespoons oil in the casserole. Dust the meatballs with flour, dip in the egg, then place directly in the hot pan. Saute over medium heat until browned on all sides and barely cooked through. Remove to a warm platter, leaving the oil in the casserole.
To make the sauce, in the same oil (add a little more if necessary) saute the onion, garlic, and bell pepper until softened. Stir in the flour, then the tomato sauce, wine, broth, and salt and pepper to taste. Cover and simmer for 20 minutes. Return the meatballs to the casserole, heat, and serve.
© 2005 Penelope Casas
Nutritional Information
Nutrients per serving
This recipe serves 4, and includes 1/8 teaspoon of added salt per serving
526 kcal
6 % daily value
50 % daily value
2 % daily value
611 mg
41 mg
27 g
4 g
1 g
14 g
241 mg
1425 mg
12 g
39 g
15 % daily value
