Pork Meatballs In Red Pepper Sauce Food

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

ZESTY FRIED MEATBALLS WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 425 degrees.
• Lightly spray heavy duty baking sheet with cooking spray.
• In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs.
• In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash; in another small bowl, add remaining bread crumbs.
• Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
• Heat oil in a heavy-bottom saucepan over high heat. Using a sloted spoon, carefully add meatballs to oil. Fry until golden brown, working in batches.
• Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake for 15-20 minutes.
• For red pepper sauce, combine all ingredients in a blender and puree until smooth.

BIG-BATCH MEATBALLS AND RED SAUCE

Steps:

• For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
• For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
• Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
• Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
• Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

PORK & PEPPER MEATBALLS ON PARSNIP MASH

Steps:

• Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
• Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
• For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS

Steps:

• In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
• Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
• In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
• Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
• In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

SPANISH MEATBALLS WITH ROMESCO SAUCE

Steps:

• For the meatballs:.
• In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
• In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
• For the sauce:.
• Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
• In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
• Transfer meatballs to a serving plate and serve with Romesco sauce.