Meatballs in Pepper and Tomato Sauce

Summary

Ingredients

• 500 g minced meat, mixed or just round beef
• 2 cloves garlic
• 1 potato (s), finely grated
• 1 egg (s)
• salt and pepper
• 3 bell peppers, red, yellow, green
• 1 can pizza tomatoes
• 1 large onion (s)
• olive oil
• Tabasco, alternatively Peperoncino
• herbs to taste

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Instructions

1. Clean the red, yellow, and green bell peppers and cut them into diamond-shaped pieces.
2. In a bowl, combine the minced meat, 2 minced garlic cloves, 1 finely grated potato, 1 egg, salt, and pepper. Mix thoroughly. Shape into balls approximately 3-4 cm in diameter.
3. Heat olive oil in a large deep pan over medium-high heat. Once hot, add the meatballs and fry for 8-10 minutes, turning occasionally, until cooked through (internal temperature 71°C / 160°F). Remove with a slotted spoon and set aside.
4. In the same pan over medium heat, sauté 1 large diced onion for 3-4 minutes until translucent. Add the diamond-shaped pepper pieces and cook for 2-3 minutes more, stirring occasionally.
5. Add 1 can of pizza tomatoes and herbs to taste. Season with salt, pepper, and Tabasco or Peperoncino to your preference. Return the meatballs to the pan and simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables remain crisp.
6. Serve with rice.