Cheese-Stuffed Meatballs in Green and Red Pepper Sauce
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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