Recently I have been trying to figure out what exactly to call my eating style. It’s true that I am an omnivore but I would say that I am much more of a vegetarian than a carnivore, so I’m a mostly-vegetarian. There really should be a word for that. That being said, I really do enjoy a great pot of meatballs when the mood strikes, and I thought that I would play around with the traditional meatballs-and-tomato-sauce combination and swap sweet peppers for the tomatoes!
1. Preheat oven to 400 degrees.
2. Add olive oil to a large saucepan. When hot, add coarsely chopped onion and cook until slightly translucent.
3. Add chopped sweet peppers, chopped tomatoes, minced garlic, and salt and pepper to the onions. Bring this to a boil, reduce heat then let simmer for 10-15 minutes, stirring often.
4. While sauce is simmering, combine breadcrumbs, parmesan cheese, finely (emphasis on finely!) chopped onion, and salt an pepper in a large bowl.
5. Add ground beef and beaten egg whites to the mixture and combine well. Shape the mixture into 2-inch balls.
6. Place the meatballs on an aluminum foil lined broiler pan. Bake at 400 degrees for ten minutes or until meatballs are browned.
7. The vegetable sauce mixture should be reduced and quite soft. Feed this mixture through the coarse setting of a food mill, which should remove any remaining skin and create a sauce-like consistency.
8. Return the sauce to the stove and add lemon juice and browned meatballs.
9. Let meatballs simmer in the sauce on low heat for thirty minutes.
10. Serve hot! These taste fabulous on their own or over pasta. Enjoy!
|Tink Smelled Meatballs and was Guarding the Pot on the Stove|
1. What is your go-to dish when you are craving protein?
2. If you could name the ‘mostly-vegetarian’ eater what would you call them!?
Let me know in the comments below!