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Monday, April 24, 2017

Italian Casserole with Bell Peppers and Meatballs

1 red bell pepper, trimmed and cut in strips
1 green bell pepper, trimmed and cut in strips
1 large onion, cut in 2 and sliced
1 1/2 cup (375 mL) sliced pepperoni
2 tbsp (30 mL) olive oil
1 can (28 oz/796 mL) tomatoes
3 cups (750 mL) water
2 tbsp (30 mL) tomato paste
2 cups (500 mL) rigatoni Italian Meat Balls: 1/2 cup (125 mL) grated Canadian Parmesan cheese
1 lb (500 g) ground pork
1 tbsp (15 mL) beef broth concentrate
1 tbsp (15 mL) Italian seasonings
1/4 tsp (1 mL) crushed hot peppers
Salt and pepper
3 garlic cloves, finely chopped
1/3 cup (75 mL) choice of breadcrumbs
2 medium eggs, beaten
All-purpose flour
3 tbsp (45 mL) vegetable oil

Cooking Directions
In large saucepan, sauté peppers, onion and pepperoni in oil over medium heat for 2 minutes. Stir in remaining ingredients. Bring to boil, cover and reduce heat to medium-low.
Simmer for 10 minutes. Stir in Italian Meatballs and cook for another 10 minutes. Remove from heat and let stand for 10 minutes. Serve with polenta and Caesar salad.
Italian Meatballs:
In large bowl, combine together Canadian Parmesan cheese and all ingredients, except flour and oil. Shape mixture into small meatballs, soaking hands in water to prevent sticking. Place meatballs in large dish and dredge with flour.

In large skillet, heat oil and sauté meatballs over medium-high heat. Cook for about 10 minutes, turning 2 or 3 times.
Remove from skillet and drain on paper towels. Serve as an entrée with sauce or with pasta.

Yield: 6 servings

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