Peppered Meatballs
Savor the bold flavors of these Peppered Meatballs, a hearty dish that strikes the perfect balance between juicy tenderness and a zesty peppered kick. Made with a blend of ground beef and pork, these meatballs are elevated by the rich taste of Parmesan cheese, fresh parsley, and a touch of garlic. Coated in a velvety, pepper-infused sauce thickened to perfection, this recipe offers a flavor-packed twist on a classic comfort food. With a prep time of just 15 minutes and a quick stovetop cooking process, these meatballs are a go-to option for weeknight dinners or casual entertaining. Serve them over creamy mashed potatoes, fluffy rice, or alongside a crusty loaf of bread to soak up every last drop of the delectable sauce. Perfect for spice lovers, you can even amp up the heat with optional crushed red pepper flakes for an extra layer of fiery flavor.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 1 large Egg
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 2 teaspoons Black pepper, freshly ground
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 250 ml Beef or chicken stock
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, parsley, minced garlic, 1 teaspoon of black pepper, and salt. Mix thoroughly using your hands or a spoon until all the ingredients are well incorporated.
Form the meat mixture into small, evenly sized meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook the meatballs for 4-5 minutes on each side until they are browned all over and cooked through. Remove the cooked meatballs to a plate and set aside.
In the same skillet, leave about 1 tablespoon of the oil and browned bits for flavor. Add the remaining 1 teaspoon of freshly ground black pepper (and crushed red pepper flakes, if using), stirring for about 30 seconds to release their aroma.
Pour in the beef or chicken stock, scraping the bottom of the pan to deglaze and incorporate the browned bits. Bring the liquid to a simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the simmering stock, stirring constantly to thicken the sauce.
Return the cooked meatballs to the skillet, turning to coat them in the peppery sauce. Let them simmer in the sauce for 5 minutes to absorb the flavor.
Serve the peppered meatballs hot, garnished with additional parsley if desired. They pair perfectly with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 801 mg | 62% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
