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Meatballs in tomato and red pepper sauce

These meatball with tomato and red pepper sauce is an interesting variation of the famous and popular dish. I used ready-to-cook meatball but you can make them from scratch, using good quality minced beef. The sauce can be prepared in advance and heated up on a busy weekday evening or lazy weekend. Serve it with pasta, rice or just some crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • I pack ready-to-cook meatballs (about 12
  • For the Sauce:
  • I large onion
  • 1 stick of celery
  • 3 garlic cloves
  • 1 carrot
  • 1 large red bell pepper
  • 2 tins of chopped tomatoes
  • 1 Tbsp tomato purée
  • 1 handful fresh parsley and/or basil
  • To serve: grated mozzarella and/or Parmesan optional

Method
 

  1. In a large casserole dish heat some oil and gently fry the meatballs until golden brown all over. Transfer them to a plate.
  2. Meanwhile chop the onion, garlic, celery, carrot and bell pepper, then gently fry these over low heat (after you removed the meatballs from the pan).
  3. When the vegetables are soft, add the tomato purée, stir for a few seconds, then add the tinned tomatoes. Season with salt.
  4. Bring to the boil then simmer for about 15 minutes. Stir in the herbs, then using a hand-held blender whiz until you get a thick sauce. Taste it. If it’s not sweet enough, add a small spoonful of brown sugar.
  5. Return the meatballs, put the lid on and cook for a further 10 minutes or so (you can add some grated mozzarella for the last 5 minutes if you like it gooey). Season with plenty of freshly ground pepper.
  6. Serve and scatter some Parmesan and/or chopped herbs on top.