The dish was inspired by Lazy Dog Restaurant and Bar in Dublin, CA where they serve a delicious meatball appetizer. I added my own twist with the red bell peppers to give some sweetness and fragrance to the sauce. The meatballs can be made ahead and even frozen, then reheated. Great appetizer for big parties to impress any of your guests! —Suhantan23
Red Bell Pepper
In This Recipe
Finely chop garlic, carrots, and onions.
Chop tomatoes and red bell peppers.
Combine 1/3 of the chopped onion in a bowl with ground beef, 2 tablespoons of parsley, salt and pepper to taste.
In another bowl, combine breadcrumbs, milk, egg, salt and pepper. Soak for 5 minutes.
Combine two bowls of ingredients together and mix until well combined. Form meatballs with a cookie scoop (makes around 20).
Heat a pot over medium high heat and add in two tablespoons of oil with remaining chopped onion. Cook for 7-8 minutes.
Then add chopped garlic and carrots and cook for 1 more minute.
Add in tomatoes and red bell pepper with a generous pinch of salt.
Bring to boil and reduce to simmer. Cook for 25-30 minutes.
When the sauce is reduced, puree using a blender. Check for seasoning.
Heat a large pan over high heat and add one tablespoon of oil. Cook meatballs on all sides for a total of 6-7 minutes. Do this in batches if needed.
Once meatballs are all cooked, combine with the prepped sauce. Simmer for 10-15 minutes on a low heat.