Cheese-Stuffed Meatballs in Green and Red Pepper Sauce

Portions:8
Preparation Time: 1 hour
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Ingredients

  • 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 Spanish cured mountain ham or prosciutto
  • ½ pound ground veal
  • ½ pound ground pork
  • 1 large egg lightly beaten
  • 1½ 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 ½-inch cubes
  • All-purpose flour for dredging
  • ½ teaspoon ground bittersweet paprika such as Spanish smoked
  • 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme
  • ½ cup dry white wine
  • ¼ cup chicken broth or vegetable broth
  • Tempura Vegetables optional
  • 2 cups water
  • Salt
  • 12 to 16 ⅛-inch crosswise slices baby eggplant, sprinkled with salt and drained
  • 1 recipe Batter from Batter-Fried Squid Tentacles
  • 12 to 16 ⅛-inch crosswise slices baby zucchini

Instructions

  • Soak the bread in milk and squeeze dry.
  • Heat 1 tablespoon of oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add ½ cup of onion and the ham, cook until onion is wilted and transparent (about 5 minutes).
  • Transfer to a large bowl.
  • Wipe out the casserole dish and add another 1 tablespoon of oil.
  • Cook bell peppers, garlic, and remaining ¼ cup onion until peppers are softened (about 8 minutes).
  • Transfer to a medium bowl and reserve.
  • In the bowl with onion-ham mixture, add veal, pork, egg, salt, pepper, bread, and 1 tablespoon parsley.
  • Mix well.
  • Shape the mixture around each cheese cube to form 1¼-inch balls.
  • Lightly dredge in flour.
  • Heat the remaining 1 tablespoon oil in the casserole dish over medium heat.
  • Add meatballs and cook until browned on all sides.
  • Return the pepper mixture to the casserole dish, stir in paprika, thyme, wine, and broth.
  • Season with salt and pepper.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
  • Transfer the meatballs to a warm platter.
  • Pass the sauce through a strainer into a small bowl.
  • For optional tempura vegetables: In a medium bowl, mix water and salt.
  • Soak eggplant for 30 minutes, drain, and let dry on paper towels.
  • Prepare batter according to Batter-Fried Squid Tentacles instructions.
  • Heat oil in a skillet or deep fryer.
  • Dip each vegetable in batter and fry until golden.
  • Drain on paper towels.
  • Pour the sauce onto a platter or individual dishes, place the meatballs in the sauce.
  • If using tempura vegetables, arrange them over the dish, sprinkle with parsley, and serve hot.
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Course Pork / Tapas / Veal
Cuisine European / Spain