Quick & Tasty Braised Meatballs With Peppers And Tomatoes Recipe

Succulent braised meatballs dance through a vibrant sauce of sweet peppers and ripe tomatoes.

Juicy ground meat combines with herbs and spices for an irresistible comfort meal.

Slow cooking brings out incredible depth in every single bite.

Mediterranean influences shine through this hearty dish that feels like a warm culinary hug.

Each meatball soaks up rich flavors while becoming incredibly tender.

Serve these delectable morsels over creamy polenta or crusty bread to complete your delicious adventure.

You won’t be able to resist diving into this deeply satisfying plate.

Why Delia Smith Braised Meatballs With Peppers And Tomatoes Stand Out

• Craft Comfort Classics: Transform simple ingredients into a hearty, satisfying meal that hugs your taste buds with rich, deep flavors and tender meatballs.
• Master One-Pan Magic: Skip multiple dishes and complicated techniques by cooking everything in a single pan, making cleanup a breeze and reducing kitchen stress.
• Customize Your Feast: Adapt this versatile recipe by serving with your favorite carbs like crusty bread, pasta, or creamy mashed potatoes, allowing everyone to enjoy their perfect plate.
• Family-Friendly Feast: Create a crowd-pleasing dish that appeals to both kids and adults, packed with delicious protein and colorful vegetables that make mealtime exciting.

Ingredients For Delia Smith Braised Meatballs With Peppers And Tomatoes

• Ground Beef: A lean protein that provides the hearty foundation for the meatballs.
• Bread Crumbs: Helps bind the meatballs and adds a light, tender texture.
• Milk: Softens the bread crumbs and keeps the meatballs moist and tender.
• Egg: Acts as a binding agent to help hold the meatball mixture together.

• Garlic, Shallot: Adds depth of flavor and creates a rich, savory base for the sauce.
• Bell Pepper: Brings a sweet and slightly crisp element to the braising sauce.

• Passata, Water: Creates the braising liquid that helps cook and flavor the meatballs.
• Olive Oil: Used for browning the meatballs and sautéing the vegetables.
• Salt, Black Pepper: Enhances and balances the overall taste of the dish.

• Dried Herbs: Provides additional layers of aromatic flavor to the sauce and meatballs.

Instructions To Cook Delia Smith Braised Meatballs With Peppers And Tomatoes

Step 1: Prepare Bread Mixture

Grab a slice of bread and dunk it into milk until fully saturated. Crumble the soaked bread into soft, small pieces.

Step 2: Create Meatball Mixture

Combine the crumbled bread with ground meat, mixing thoroughly. Shape the mixture into round, even meatballs about the size of a golf ball.

Step 3: Brown Meatballs

Heat olive oil in a large skillet over medium-high heat. Carefully place meatballs into the hot pan, rotating to create a golden-brown crust on all sides. Remove meatballs and set aside on a clean plate.

Step 4: Build Flavor Base

• Minced garlic
• Chopped shallots
• Sliced bell peppers

Cook until vegetables become soft and fragrant.

Step 5: Create Braising Liquid

• Tomato passata
• Fresh herbs
• Water
• Salt
• Black pepper

Stir to combine all ingredients.

Step 6: Simmer Meatballs

Gently return meatballs to the skillet. Nestle them into the sauce, ensuring they are partially submerged. Cover and reduce heat to low.

Step 7: Final Cooking

Allow meatballs to simmer for 25-30 minutes, letting the flavors meld and the meat cook completely through.

Step 8: Serve And Enjoy

Transfer meatballs and sauce to a serving dish. Pair with crusty bread, pasta, or creamy mashed potatoes.

Tips To Enhance Delia Smith Braised Meatballs With Peppers And Tomatoes

• Milk-Soaked Bread Trick: Use day-old bread for better texture and absorption of milk, creating more tender meatballs.
• Browning Perfection: Ensure high heat when searing meatballs to develop a rich, caramelized exterior that locks in juicy flavors.
• Herb Enhancement: Experiment with fresh herbs like basil or oregano to elevate the sauce's aromatic profile and add depth.
• Gluten-Free Adaptation: Swap bread with gluten-free breadcrumbs or ground almonds to make the recipe suitable for those with gluten sensitivities.
• Sauce Consistency Control: Adjust water quantity to achieve desired thickness, adding more for a lighter sauce or reducing for a richer, more concentrated flavor.

Variations On Delia Smith Braised Meatballs With Peppers And Tomatoes

• Vegetarian Meatballs: Replace meat with lentils, black beans, or plant-based ground protein, using similar binding techniques with breadcrumbs and milk alternatives.
• Gluten-Free Option: Swap regular bread for gluten-free bread or almond flour, use gluten-free passata, and ensure all seasonings are certified gluten-free.
• Spicy Mediterranean Variation: Add red pepper flakes, include chopped kalamata olives, and sprinkle feta cheese on top for a zesty Mediterranean-inspired version.
• Low-Carb Alternative: Substitute bread with crushed pork rinds or almond flour, use lean ground turkey or chicken, and serve over cauliflower rice instead of traditional sides.

What Goes With Delia Smith Braised Meatballs With Peppers And Tomatoes

• Pair with Robust Red Wine: Select a medium-bodied Italian red like Chianti or Sangiovese to complement the rich, savory meatball flavors and cut through the tomato sauce's acidity.
• Match with Crusty Garlic Bread: Create a perfect sidekick by toasting rustic Italian bread with garlic and herbs, ideal for soaking up the delicious braising sauce and adding textural contrast.
• Serve Over Creamy Polenta: Spread soft, buttery polenta as a smooth base that catches the sauce's vibrant flavors, providing a luxurious backdrop for the tender meatballs and peppers.
• Accompany with Fresh Arugula Salad: Toss a light, peppery arugula salad with lemon vinaigrette to balance the dish's richness and add a bright, zesty element to the meal.

Storing Delia Smith Braised Meatballs With Peppers And Tomatoes The Right Way

• Store meatballs in an airtight container for up to 3-4 days, keeping sauce separate to prevent soggy texture.
• Pack cooled meatballs and sauce in freezer-safe containers, lasting 2-3 months. Label with date for easy tracking.
• Place meatballs and sauce in microwave-safe dish, cover loosely, heat at 50% power for 2-3 minutes, stirring halfway through.
• Warm meatballs in a covered skillet over medium-low heat, adding splash of water or broth to prevent drying, stirring occasionally until heated thoroughly.

FAQs For Delia Smith Braised Meatballs With Peppers And Tomatoes

• Can I use ground beef instead of a mix of meats?

Yes, you can use 100% ground beef, but a mix of beef and pork creates more flavor and juiciness in the meatballs.

• How do I know the meatballs are fully cooked?

The internal temperature should reach 160°F (71°C), and the meat should no longer be pink in the center.

• Can I make this recipe gluten-free?

Replace the bread with gluten-free breadcrumbs or almond flour to bind the meatballs and ensure a gluten-free version.

• Is it possible to prepare the meatballs in advance?

You can form the meatballs and refrigerate them for up to 24 hours before cooking, which helps the flavors meld together.

Braised Meatballs With Peppers And Tomatoes Recipe

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4.6 from 26 reviews

• Total Time: 40-45 minutes
• Yield: 2 1x

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Description

Succulent Braised Meatballs with Peppers and Tomatoes invite home cooks on a delightful culinary journey through Mediterranean flavors. Rich, hearty ingredients combine to create a comforting dish that warms hearts and satisfies hungry diners.

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Ingredients

Scale 1x2x3x

Meat:

• 155 grams (5.5 ounces) ground beef
• 155 grams (5.5 ounces) ground pork
• 1 egg
• 40 grams (1.4 ounces) parmesan cheese

Binding and Seasoning:

• 30 grams (1 ounce) bread, soaked in milk
• Salt
• Pepper
• Parsley

Cooking and Additional Ingredients:

• 2 tablespoons olive oil
• 1 garlic clove
• 1 shallot
• 1 red pepper
• 400 milliliters (13.5 fluid ounces) tomato passata
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• Water

Optional Toppings:

• Chilli flakes
• Extra cheese

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Instructions

1. Transform bread into soft crumbs by saturating with milk, then gently combine with ground meat and remaining meatball components, crafting 12 uniform spheres.
2. Heat olive oil in a large skillet and carefully sear meatballs until golden brown on all surfaces, creating a rich caramelized exterior; transfer to a holding plate.
3. Within the same skillet, gently sweat minced garlic, finely chopped shallots, and sliced bell peppers until fragrant and slightly softened, releasing their aromatic essence.
4. Pour passata into the vegetable mixture, incorporating fresh herbs, a splash of water, and appropriate seasoning, stirring to create a harmonious sauce base.
5. Delicately nestle seared meatballs back into the simmering sauce, ensuring each sphere is partially submerged.
6. Reduce heat, cover the skillet, and allow the dish to gently braise for approximately 25-30 minutes at a low temperature, enabling flavors to meld and meatballs to become tender.
7. Once cooking is complete, verify meatballs are thoroughly cooked and sauce has slightly thickened, creating a rich, cohesive preparation.
8. Plate immediately, accompanied by crusty bread, al dente pasta, or creamy mashed potatoes to absorb the robust sauce.

Notes

• Enhance bread soaking by using day-old bread for better texture and absorption of milk.
• Add a pinch of red pepper flakes to the meatball mixture for a subtle heat and complex flavor profile.
• Consider using a blend of ground meats like beef, pork, and veal for more depth and richness in the meatballs.
• For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free breadcrumbs and use lactose-free milk.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 665 kcal
• Sugar: 9 g
• Sodium: 470 mg
• Fat: 47 g
• Saturated Fat: 16 g
• Unsaturated Fat: 29 g
• Trans Fat: 1 g
• Carbohydrates: 15 g
• Fiber: 5 g
• Protein: 46 g
• Cholesterol: 210 mg