Meatballs in Bell Pepper Sauce
These meatballs in bell pepper sauce are rich, comforting, and full of homemade flavor. The meatballs are tender and well-seasoned, while the sauce is savory, slightly sweet, and colorful thanks to the mix of red, yellow, and green peppers. It’s a beautiful and satisfying dish that works perfectly for lunch or dinner.
One of the best things about this recipe is how simple it is to prepare. The meatballs are first browned in a pan, then finished in a flavorful tomato and pepper sauce where they soak up even more taste as they simmer. Serve them with rice, pasta, mashed potatoes, or crusty bread for a complete and delicious meal.
Ingredients
For the meatballs
- 500 g ground meat (beef or a mix of beef and veal)
- 1 egg
- 2 tablespoons breadcrumbs
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon sweet paprika
- Salt and pepper
- Olive oil for cooking
For the sauce
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 400 g crushed tomatoes (or 3 peeled fresh tomatoes)
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar or red wine
- 1 teaspoon sugar
- 1 teaspoon smoked paprika (or sweet paprika)
- Salt and pepper
- A drizzle of olive oil
- Fresh basil or parsley for garnish
Instructions
1. Prepare the meatballs
In a large bowl, combine the ground meat, egg, breadcrumbs, chopped onion, minced garlic, paprika, salt, and pepper. Mix until everything is well combined. Shape the mixture into medium-sized meatballs and set them aside.
2. Brown the meatballs
Heat a little olive oil in a large skillet. Cook the meatballs until they are browned on all sides. They do not need to be fully cooked yet, because they will finish cooking in the sauce. Remove them from the skillet and set aside.
3. Make the bell pepper sauce
In the same skillet, add a little more olive oil if needed. Sauté the sliced onion and garlic for 2 to 3 minutes. Add the bell pepper strips and cook for 5 to 7 minutes, until they begin to soften.
Stir in the crushed tomatoes, tomato paste, balsamic vinegar or red wine, sugar, paprika, salt, and pepper. Let the sauce simmer for about 5 minutes so the flavors combine.
4. Finish the dish
Return the meatballs to the sauce. Cover and simmer over low heat for 15 to 20 minutes, or until the meatballs are fully cooked and the sauce has thickened.
5. Serve
Top with fresh basil or parsley before serving.
Tip
For a slightly sweeter and smoother sauce, add a small touch of honey.
Storage
This recipe freezes very well once completely cooled, making it a great option for meal prep.
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