Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Meatballs with Bell Pepper and Olives
- For the tomato sauce
- 1 kilogram ripe Tomatoes
- 1 onion
- olive oil
- 150 milliliters sherry
- salt
- freshly ground peppers
- For the meatballs
- 1 stale White roll
- 1 red Bell pepper
- 4 Tbsps Pine nuts
- 2 scallions
- 50 grams black, pitted Olives
- 600 grams mixed Ground meat
Rinse tomatoes and blanch briefly. Peel, halve and remove seeds. Cut tomatoes into cubes. Peel and finely chop onion. Heat the oil in a saucepan and sauté onion. Add tomatoes. Cover and simmer about 25 minutes, stirring occasionally. Stir in sherry and season with salt and pepper.
To make the meatballs: Soak roll in lukewarm water. Rinse and halve bell pepper. Remove seeds and ribs and finely dice. Toast pine nuts in a dry frying pan. Remove pine nuts from pan, cool slightly and chop. Rinse, trim and finely chop scallions. Chop olives. In a bowl, combine ground meat, pine nuts, onion, bell pepper, olives and bread. Season with salt and pepper and mix well. Form mixture into small meatballs. In a pan, fry meatballs in hot oil until golden-brown. Reduce heat and continue cooking until meatballs are cooked through. Serve with tomato sauce.
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |