As the weather gets cooler, I’m looking for big hot bowls of hearty, full-flavored comfort food that hits the spot and leaves no leftovers. Well, I take that back. With this recipe, I want leftovers. I double it at least and enjoy it for lunch until it’s gone and then I think about making more.
The meatballs themselves are pretty basic, but the sauce has an intensity that kicks the dish up a few notches and makes it stand out. Don’t skip the sauce. It makes this dish.
1. Combine the following and mix well:
- 1 1/2 pounds ground beef
- 3/4 cup fresh bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup shopped fresh parsley (dried is ok, just use a little less)
- 2 t. garlic, minced
- 1 t. each kosher salt, ground coriander, ground cumin, red pepper flakes, black pepper
- 1/3 cup whole milk
- 1/3 cup chicken broth
- 2 eggs, slightly beaten
2. Shape into 2″ balls using a scoop or spoon.
3. Brown meatballs in batches in 2 T. olive oil until browned on all sides, but not cooked through, 5-8 minutes, then transfer to a plate to cool.
1. Sweat in the same pan used for the meatballs, and cook until softened (8-10 min):
- 2 cups sliced red and yellow bell peppers
- 1 cup sliced onion
- 2 T. sweet paprika (a good Hungarian paprika if possible)
- 1 T. minced garlic
3. Stir to prevent burning, 2 minutes.
4. Deglaze with 1/2 cup dry white wine.
5. Simmer until reduced by half, 2-3 minutes. Add:
- 2 cups chicken broth
- 1 cup chopped tomatoes
- Salt to taste
6. Cook 15-20 minutes or until the sauce is thickened.
7. Add the meatballs to the sauce and cook 4-5 minutes or until cooked through.
8. Add 1/2 sour cream to the sauce off heat and stir (optional).
9. Serve the meatballs and sauce over couscous.