Savory Meatballs with Sweet Peppers
Panko (Japanese bread crumbs) creates a light and crispy coating on these veal meatballs.
4 firm white bread slices, crusts trimmed
1/3 cup milk
2 large eggs, beaten
1/4 cup freshly grated Romano cheese
1 1/2 pounds ground veal
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt - divided use
1/2 teaspoon ground black pepper - divided use
3/4 cup panko bread crumbs
5 tablespoons extra virgin olive oil - divided use
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 clove large garlic, crushed
2 tablespoons balsamic vinegar
1 tablespoon capers, drained
- In a medium bowl, soak bread slices in milk until soft, about 5 minutes. Squeeze to remove excess moisture and crumble bread back into bowl. Add beaten eggs and cheese and mix well. Add the veal, parsley, half the salt and half the pepper and mix gently until thoroughly combined. Shape into mixture into meatballs about 1-1/2 inches in diameter. Roll meatballs in panko, until evenly coated.
- Heat a large skillet over medium high heat. Add 3 tablespoons of the olive oil and when hot, but not smoking, add meatballs (do not crowd, may have to cook in batches) and cook until browned on all sides, about 7 minutes. Use a slotted spoon to transfer to paper towels to drain. When meatballs are done, drain fat from pan.
- Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add bell peppers and garlic. Sauté until softened, about 5 minutes. Stir in balsamic vinegar, capers, remaining salt and remaining pepper. Return meatballs to skillet. Cook, stirring frequently, until thoroughly heated and no longer pink inside, about 5 minutes. Serve warm.
Makes 6 servings.