Meatballs with pimento peppers and olive tapenade

Votes: 2

How to Make - Pimento Pepper Meatballs with Olive Tapenade

Time: 55 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 66, total fat 4 G., saturated fats 1 G., proteins 5 G., carbohydrates 3 G., fiber 0 G., cholesterol 20 mg, sodium 152 mg, sugar 1 G.

The star of this recipe is tapenade, a French olive accompaniment that's added to the meatball filling and served as a dip. The meatballs are simmered in a light tomato sauce and are incredibly tender, firm, and spiced with a hint of piquant flavor thanks to the pickled pimento peppers.

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.

Ingredients for the recipe:

Tapenade

0.5 cups pitted green olives
1 cup fresh parsley
5 green onions, coarsely chopped
1.5 tbsp. capers, dried
1 small clove of garlic, coarsely chopped
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil

Meatballs

450 g ground beef (from the neck)
1 jar (110 g) pickled pimento peppers, drained and chopped
0.5 cup panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
2 tbsp tomato paste
2.5 cups lightly salted chicken broth
1 tablespoon firmly packed light brown sugar
1 teaspoon red wine vinegar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, meatballs, olive, capers, Dijon mustard, tapenade (olive paste), pimento pepper, wine vinegar, tomato paste

Cooking the dish according to the recipe:

Prepare the tapenade:

Soak the olives in warm water for 5 minutes; drain. Combine the olives, parsley, green onions, capers, garlic, mustard, and olive oil in a food processor and pulse a few times.
Prepare the meatballs:

Place the ground beef in a large bowl and add 1/4 cup tapenade (reserve the rest for serving). Stir in the pimento, breadcrumbs, egg, and 0.5 teaspoon of salt and mix with your hands, distributing the ingredients evenly. Wet your hands and form into 4 cm meatballs (about 24).

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes; remove to a plate. Add the tomato paste to the skillet and cook, stirring, until lightly browned, about 1 minute. Add the chicken broth, brown sugar, and vinegar and cook, stirring, until the sugar dissolves.
Return the meatballs to the skillet; reduce the heat to medium and cook, basting occasionally, until the liquid has reduced by half and the meatballs are cooked through, 30 to 40 minutes. Transfer to a platter. Serve with tapenade.