Meatballs in Fire Truck Sweet Pepper Sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These delicious meatballs in a bright red sauce will please everyone, especially children. Their unique piquant flavor comes from spicy pepperoni sausage, crushed and mixed with ground beef. A touch of sweet paprika gives the meatballs a richer color. The meatballs are formed into balls and baked in the oven until golden brown, then simmered on the stovetop in a sauce made from roasted bell peppers and tomato paste. Serve these meatballs in sauce as a weekend meal with pasta or rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef
- 110 g chopped pepperoni sausage
- 0.5 tbsp. panko breadcrumbs
- 1 large egg
- 1 tsp sweet paprika
- 1 can (400 g) roasted red bell peppers or piquillo peppers, drained
- 2 tbsp tomato paste
- 2 cups lightly salted chicken broth
We recommend
Recipes with similar ingredients: ground beef, pepperoni sausage, piquillo pepper, tomato paste, breadcrumbs, eggs, paprika
Cooking the dish according to the recipe:
- Preheat oven to 200°C and grease a baking sheet with olive oil.
- In a food processor, pulse the pepperoni until finely chopped; transfer to a medium bowl (do not wash the food processor). Add the ground beef, panko, egg, paprika, 1/2 teaspoon salt, and a few grinds of black pepper to the bowl; mix with your hands until evenly distributed. Form into 20 golf-ball-sized balls and arrange them on the prepared baking sheet. Bake, turning halfway through, until golden brown, about 12 minutes.
- Meanwhile, place the roasted peppers and tomato paste in a food processor and process until smooth. Transfer to a large skillet with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 minutes; season with salt and pepper to taste.
- Transfer the meatballs to the sauce and continue simmering, stirring gently to coat them, until tender, about 10 more minutes. Transfer the meatballs to bowls and serve.
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