MEATBALLS CACCIATORE
Ingredients
The Meatballs:
2 slices white bread
½ cup milk
2 eggs
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic powder
1 tablespoons Dish off the Block Ciao Bella Italian Spice Blend
1 cup Italian breadcrumbs
½ cup grated parmesan cheese
1 ½ pounds ground beef (85/20)
1 pound ground pork
4 tablespoons olive oil
The Sauce:
2 large onions, cut into ½” thick wedges
1 large red bell pepper, cut into ½” thick strips
1 large yellow bell pepper, cut into ½” thick strips
1 large orange bell pepper, cut into ½” thick strips
8 large cloves garlic, chopped
2 tablespoons fresh rosemary leaves, chopped
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
¾ cup red wine
1, 28 ounce can chopped or crushed tomatoes (San Marzano are the best)
¼ cup basil leaves, whole or chiffonade if large
1 pound egg noodles, cooked to package directions and tossed with 1 stick butter, S&P
½ cup grated parmesan for sprinkling on the finished dish
Instructions
Make the meatballs. Tear the bread into small pieces and cover with milk in a large bowl and let sit for 10 minutes. Add the eggs, salt, pepper, garlic powder, and Italian seasoning to the bowl and mix well with a fork. Add the breadcrumbs and parmesan to the bowl and mix again.
Add the ground beef and pork to the bowl. Mix and massage everything together with your hands until it is all well combined and the seasonings are distributed evenly throughout. Form the mixture into 3” balls.
Heat the olive oil in a large deep skillet over medium high heat. Sear the balls in the hot olive oil, turning with tongs, until browned on all sides. Remove to a plate and set aside. Note – meatballs do not need to be cooked through. Reserve the pan drippings.
To make the sauce, add the onions and all of the peppers to the pan drippings and cook, stirring occasionally, for 5-6 minutes until the peppers begin to soften. Add the garlic, rosemary, salt, pepper, and Italian seasoning to the skillet and continue cooking, stirring frequently, until the peppers are soft.
Add the red wine to the pan and cook, stirring, until the wine is mostly absorbed. Add the tomatoes to the pan and cook for 3-4 minutes more. Add the meatballs back to the pan and toss to coat. Reduce the heat to low and cover the pan. Cook for 3-5 minutes until the meatballs are just cooked through. Add the basil just before serving, reserving some for garnish.
Serve the meatballs and sauce over the buttered noodles and garnish with more basil and parmesan cheese. DEVOUR!
Makes 25-30 3″ish meat-a-balls.
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