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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Put the minced beef in a bowl. Add half the breadcrumbs and all the remaining ingredients including salt and pepper to taste, except peperonata ingredients and vegetable oil. Mix well with clean wet hands.
Divide the mixture into 12 equal portions and roll each into a ball. Flatten the meat balls slightly so they are about 1 cm thick. Put the remaining breadcrumbs on a plate and roll the meatballs in them, a few at a time, until they are evenly coated. Place on a plate, cover with plastic wrap and chill for about 30 minutes to firm up.
Meanwhile, make the peperonata. Heat the oil in a medium saucepan, add the onion and cook gently for about 3 minutes, stirring frequently, until softened. Add the pepper strips and cook for 3 minutes, stirring constantly. Stir in the tomatoes and parsley, with salt and pepper to taste. Cover and cook for 15 minutes, then remove the lid and continue to cook, stirring frequently, for 10 minutes more, or until reduced and thick. Taste for seasoning, keep hot.
Pour oil into a frying pan to a depth of about 1 inch. When hot but not smoking, shallow fry the meatballs for 10-12 minutes with vegetable oil, turning them 3-4 times and pressing them flatly with a cheese slice. Remove and drain on kitchen paper. Serve hot, with the pepperonata alongside. Garnish with the basil.
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