Roasted Pepper Meatballs

In a bowl, combine the meat, chopped basil, one minced garlic clove, one tablespoon of tomato puree, and a pinch of black pepper. Mix well and shape into small meatballs.

Ingredients

2½ mL of Black Pepper

450 g of Meat

15 mL of Basil

1 clove of Garlic Cloves

15 mL of Tomato Puree

2½ mL of Tomato

Equipment

Bowl

Heat two tablespoons of cooking oil in a frying pan over medium heat. Fry the meatballs for 6 to 7 minutes, turning frequently until browned, then remove and set aside.

Ingredients

2½ mL of Meat

30 mL of Cooking Oil

Equipment

Frying Pan

In a saucepan, heat two tablespoons of cooking oil. Add the bay leaf, chopped onion, one minced garlic clove, chopped celery, and chopped tomato. Sauté for 2 minutes.

Ingredients

1 clove of Garlic Cloves

15 mL of Tomato Puree

2 pieces of Tomato

30 mL of Cooking Oil

1 piece of Bay Leaf

1 piece of Onion

1 piece of Celery

Equipment

Sauce Pan

Pour in the wine and cook for 2 minutes. Stir in one tablespoon of tomato puree and season with black pepper. Cover and simmer for 15 minutes.

Ingredients

2½ mL of Black Pepper

15 mL of Tomato Puree

2½ mL of Tomato

120 mL of Wine

Equipment

Sauce Pan

Remove the bay leaf, stir in the roasted peppers, and return the meatballs to the sauce. Heat through briefly before serving.

Ingredients

2½ mL of Sweet Peppers

2½ mL of Black Pepper

2½ mL of Meat

2½ mL of Bay Leaf

Equipment

Sauce Pan