Zesty Fried Meatballs with Red Pepper Sauce
Get ready to tantalize your taste buds with these Zesty Fried Meatballs with Red Pepper Sauce, a bold and flavorful dish that's perfect for dinner or entertaining. Juicy meatballs made from a savory blend of ground beef, pork, Parmesan cheese, and a medley of herbs and spices are pan-fried to golden perfection. The real star, however, is the velvety red pepper sauce—a smoky, creamy combination of roasted red peppers, paprika, and a touch of heavy cream whisked into a silky finish. Whether served over pasta, rice, or alongside crusty bread, this dish is a delicious harmony of spice, richness, and zest. Ready in under an hour, it’s a crowd-pleaser that looks as good as it tastes!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 50 g Parmesan cheese, grated
- 1 Egg
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Dried oregano
- 0.5 tsp Red chili flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Olive oil
- 3 Roasted red peppers, jarred or homemade
- 1 Onion, diced
- 2 tbsp Tomato paste
- 200 ml Vegetable stock
- 1 tsp Paprika
- 100 ml Heavy cream
Instructions
Preheat the oven to 200°C (400°F) if roasting your own red peppers. Place the peppers on a baking sheet, drizzle with olive oil, and roast for 20 minutes until charred. Then peel and set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, chili flakes, salt, and black pepper. Mix well using your hands until evenly combined.
Roll the mixture into 1.5-inch meatballs, about the size of a golf ball. You should have 18-20 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Fry until golden brown on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside on a plate.
In the same skillet, add the remaining olive oil and sauté the diced onion until softened, about 5 minutes.
Add the roasted red peppers and tomato paste to the skillet. Stir and cook for 2 minutes to allow the flavors to meld.
Pour in the vegetable stock and sprinkle in the paprika. Bring to a simmer and let cook for 10 minutes.
Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth. Return the sauce to the skillet, stir in the heavy cream, and simmer for another 2-3 minutes.
Serve the fried meatballs with the warm red pepper sauce over rice, pasta, or with crusty bread. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.6 g | 334% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 6539 mg | 284% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.4 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 867 mg | 67% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2718 mg | 58% | |
*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.
