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SAVORY MEATBALLS WITH SWEET PEPPERS
4 firm white bread slices, crusts trimmed
1/3 cup non dairy milk substitute (soy dream, rice dream, etc.)
2 large eggs, beaten
1/4 cup cracker crumbs
1 1/2 pounds ground veal
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt, divided use 1/2 teaspoon ground black pepper, divided use
3/4 cup bread crumbs
5 tablespoons olive oil, divided use
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 clove large garlic, crushed
2 tablespoons balsamic vinegar
1 tablespoon capers, drained
In a medium bowl, soak bread slices in non dairy milk substitute until soft, about 5 minutes. Squeeze to remove excess moisture and crumble bread back into bowl. Add the cracker crumbs and beaten eggs and mix well. Add the veal, parsley, half the salt and half the pepper and mix gently until thoroughly combined. Shape into mixture into meatballs about 1-1/2 inches in diameter. Roll meatballs in the bread crumbs, until evenly coated. Heat a large skillet over medium high heat. Add 3 tablespoons of the olive oil and when hot, but not smoking, add meatballs (do not crowd, may have to cook in batches) and cook until browned on all sides, about 7 minutes. Use a slotted spoon to transfer to paper towels to drain. When meatballs are done, drain fat from pan. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add bell peppers and garlic. Sauté until softened, about 5 minutes. Stir in balsamic vinegar, capers, remaining salt and remaining pepper. Return meatballs to skillet. Cook, stirring frequently, until thoroughly heated and no longer pink inside, about 5 minutes. Serve warm. Bread crumbs create a crispy coating on these veal meatballs.
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