Meatballs and Peppers

This variation on meatballs in tomato sauce is an attractive and delicious treat, served with crusty Italian or French bread, perhaps some rice, and a salad of mixed greens with vinagrette or fines herbes dressing.



In a medium bowl, combine meat, eggs, and 3/4 cup bread crumbs; add salt and pepper to taste, parsley, garlic, and cinnamon. Mix well. With oiled hands, shape mixture into 30 elongated balls, and roll them in the remaining 1/2 cup bread crumbs. Heat 3 T. oil in a large dutch oven or stew pot; add meat balls, and fry in a single layer. Repeat until all balls are fried. Remove the fried meatballs to a plate.

Wash the peppers. Remove the seeds and cores. Cut the peppers into long strips. Place in the pot used to fry the meatballs, with oil, onion, tomatoes, and small amounts of salt and pepper. Add the meatballs back to the pot with the peppers. Cook, covered, over low heat for about 30 minutes. Add the wine and cook over moderately high heat, stirring frequently, 15 minutes longer, or until most of the liquid has evaporated and the sauce is thick.

Be careful to watch the pepper mixture so that it does not burn. Shake the pot every few minutes to keep the peppers, onions, and tomatoes well distributed. Serves 6-8.

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