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Braised Meatballs, Arrabiata with Charred Peppers and Pecorino<

Braised Meatballs, Arrabiata with Charred Peppers and Pecorino

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No. of Servings:
Preparation time:
Cooking time:
1hr(s) 10min(s)
Cooking Instructions:
Charred Peppers:
Under a very hot grill, toast the peppers until blackened on the outside. This should take approximately 15-20 minutes. Then place them in a bowl and seal with cling-film until cool. Once cool, peel the peppers and discard the seeds.

Meatballs Method:
Place the minced beef, egg and breadcrumbs in a bowl. Roughly chop the majority of the parsley (save some to garnish when served), all of the olives and add to the bowl, season with salt, pepper and smoked paprika and mix well. Roll the mixture into 24 small balls, place onto an oiled tray and cover with clingfilm. Refrigerate for ½ hour - 1 hour.

Arrabiata sauce:
Pre heat oven (180oc)

Add the olive oil to a medium sized sauce pan and heat. Then add the chopped onion and crushed garlic and cook gently for 5-10 minutes or until the onions are soft. Next add the chopped tomatoes, Deli-Italia Tomato & Chilli sauce and the passata and continue to cook on a medium heat for 20 minutes. Season accordingly with salt and pepper.

Whilst the sauce is cooking, heat a little oil in a medium/large frying pan. Sear the meat balls in small batches (do not cook them) to create colour and flavour.

Place all of the seared meatballs into a large ovenware dish, pour the sauce over the meat balls, place the charred peppers on the top then tear the prosciutto into small pieces and sprinkle over the top. Grate the pecorino cheese and sprinkle over the prosciutto and sauce and bake in a pre heated oven for 15-20 minutes or until it is bubbling and nicely browned on top.

To serve:
Drizzle with a good glug of quality olive oil & sprinkle the rest of the chopped parsley on top, serve with pasta or salad.
1 jar Deli-Italia Tomato and Chilli Sauce
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 500g Minced Beef
1 medium Onion - diced
3 heaped tbsp Breadcrumbs
1 egg
3 tbsp Olive Oil
1 tsp Smoked Paprika
400g tinned Chopped Tomato
200ml Passata
Handful chopped Parsley
12 chopped Olives
2 Garlic Cloves - crushed
2 slices of Prosciutto
Pecorino Cheese
Sea salt
Ground Black Pepper

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