Cubanelle Pepper (1/4)
Garlic (2 cloves)
to food processor. Chop until vegetables almost form a paste.
Lean Ground Beef (1 lb)
, processed vegetables,
Breadcrumbs (1/4 cup)
Ground Black Pepper (1/4 tsp)
Chicken Bouillon Powder (1/2 Tbsp)
Dried Oregano (1/2 tsp)
to a bowl. Use a spoon to mix.
Use a cookie scoop to scoop out meat ball portions, roll them in your hands one by one before placing them onto a separate plate.
Cooking Oil (1 Tbsp)
to a pan on medium-high heat. Once heated, add meatballs to the pan in batches. After a few minutes, rotate meatballs to cook all sides evenly.
After the meatballs are finished searing, remove some oil, leaving about a table spoon of oil in the pan.
Cubanelle Pepper (1/2)
and add to the pan. Add
Distilled White Vinegar (1 tsp)
and cook for 2-3 minutes, or until soft.
Tomato Paste (2 Tbsp)
Tomato Sauce (1 cup)
. Fill half the can of tomato sauce with water, give it a whirl and add it in. Then add
Manzanilla Olives (8)
to the pan.
Add meatballs to the pan. Stirring occasionally, cook the meatballs in the sauce for about 25 minutes or until the sauce is reduced by half.
Fresh Cilantro (2 Tbsp)