Cheese-Filled Meatballs in Green and Red Pepper Sauce
This is a unique twist on the classic Spanish tapas, “albóndigas.” In this version, you’ll enjoy meatballs filled with soft cheese, served in a delightful green and red bell pepper sauce. It’s often accompanied by crispy tempura vegetables, making it a truly exceptional dish.
Ingredients
Serves: 6 to 8
For Meatballs:
- 1 slice of sandwich-style bread crust removed
- Milk for soaking
- 3 tablespoons olive oil
- ¾ cup finely chopped onion
- 3 tablespoons finely chopped Serrano ham or prosciutto
- ½ pound ground veal
- ½ pound ground pork
- 1 large egg lightly beaten
- 1 ½ teaspoons Kosher or sea salt
- Generous amount of freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 medium red bell pepper finely chopped (about 1 cup)
- 1 medium green bell pepper finely chopped (about 1 cup)
- 1 garlic clove finely chopped
- ¼ cup finely chopped onion
- ¼ pound soft mild cheese such as mozzarella, cut into 1/2-inch cubes
- All-purpose flour for coating
- ½ teaspoon ground bittersweet paprika
- 1 ½ teaspoons finely chopped fresh thyme or 1/4 teaspoon dried thyme
- ½ cup dry white wine
- ¼ cup chicken broth or vegetable broth
For Tempura Vegetables (optional):
- 2 cups water
- Salt
- 12 to 16 1/8-inch crosswise slices baby eggplant, sprinkled with salt and drained
- 1 recipe Batter from Batter-Fried Squid Tentacles
- 12 to 16 1/8-inch crosswise slices baby zucchini
Instructions
For Meatballs:
- Begin by soaking the bread in milk and then squeeze it dry.
- In a large, shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer, heat 1 tablespoon of the olive oil over medium heat.
- Add 1/2 cup of chopped onions and the Serrano ham, and cook, stirring, until the onions become translucent and wilted, which takes about 5 minutes.
- Transfer this mixture to a large bowl, and wipe out the casserole dish.
- To the bowl with the onion-ham mixture, add the veal, pork, beaten egg, salt, black pepper, soaked bread, and 1 tablespoon of chopped parsley.
- Mix everything well, and set it aside.
- In the same casserole dish, heat another 1 tablespoon of olive oil over medium heat.
- Add the finely chopped red and green bell peppers, garlic, and the remaining 1/4 cup of onion.
- Cook, stirring, until the peppers become softened, about 8 minutes.
- Transfer this mixture to a medium bowl, and wipe out the casserole dish.
- Shape the meat around each cube of cheese, forming a 1 1/4-inch meatball that encloses the cheese.
- Lightly coat each meatball with flour.
- In the casserole dish, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the meatballs and cook, turning them occasionally, until they are browned on all sides.
- Remove the meatballs and set them aside.
- Return the pepper mixture to the casserole dish, stir in the paprika and thyme, and then pour in the wine and broth.
- Season with salt and pepper, and bring it to a boil over medium-high heat.
- Reduce the heat to low, cover the dish, and simmer for 45 minutes.
- Transfer the meatballs to a warm platter, and strain the sauce into a small bowl.
For Tempura Vegetables (optional):
- If you’re using tempura vegetables, start by mixing the water and salt in a medium bowl.
- Add the eggplant slices and let them soak for 30 minutes.
- Drain and let them dry on paper towels.
- Prepare the batter according to the instructions in step 1 of the Batter-Fried Squid Tentacles recipe.
- Heat at least 1/2 inch of oil in a large skillet over medium-high heat, or use a deep fryer set to 365°F.
- You’ll know the oil is ready when a cube of bread turns light brown in about 60 seconds.
- Dip each vegetable slice in the batter and then place it in the hot oil.
- Cook until they are golden brown.
- Use a slotted spoon to transfer them to paper towels to drain.
Notes / Tips / Wine Advice:
Pour the sauce onto a platter or individual dishes, and arrange the meatballs in the sauce. If you’re garnishing with tempura vegetables, arrange them over the dish, sprinkle with parsley, and serve the dish hot.
These cheese-filled meatballs in a savory pepper sauce are a treat for the palate, and the optional tempura vegetables add a delightful crunch. Enjoy this unique and delicious dish with friends and family!
