Copyright by: stuttgartcooking ©
This dish is a flavor bomb, that’s for sure. Usually I try not to use the same fresh herb twice in one dish, but Oregano is very prominent in this creation.
However, and this is very important to me, it really is a great fit. BE CAREFUL with using salt in the meat balls, the grated cheese already adds a lot of flavor. If you prefer a thicker bell pepper sauce simply add some food starch, or add some raw ground potato to it.
1. Preparing the meat balls:
Cut the bread roll in little cubes and soak them in the warm milk. Mix the ground beef with the chopped onion, paprika powder, egg and the grated cheese. Express the soaked bread from any extra milk and add it to the ground beef mix. Season with the fresh oregano, salt, pepper and the chili flakes, mix well and let the mixture rest for 20 minutes, then start forming small meat balls. Slowly fry the meatballs with canola oil, using a pan on medium heat.
2. Preparing the bell pepper sauce:
Glaze the onions in hot canola oil along with the garlic and bell peppers in a saucepan. Then add the can of chopped tomatoes without draining them, season to taste with salt, pepper and a pinch of sugar and let it simmer some, (approx. 5 minutes). At last stir in the fresh oregano. Whoever prefers the sauce thicker, can thicken it with a bit of starch.
While you prepare the food, preheat the oven at 200 degrees Celsius and spread the potatoes on an oiled cookie sheet and bake them until soft. Finish them by adding a little salt.
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