Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add
Cubanelle Pepper (1/4)
,
Onion (1/4)
, and
Garlic (2 cloves)
to food processor. Chop until vegetables almost form a paste.
Step 2
Add
Lean Ground Beef (1 lb)
, processed vegetables,
Breadcrumbs (1/4 cup)
,
Ground Black Pepper (1/4 tsp)
,
Egg (1)
,
Chicken Bouillon Powder (1/2 Tbsp)
, and
Dried Oregano (1/2 tsp)
to a bowl. Use a spoon to mix.
Step 3
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.
Step 4
Add
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.
Step 5
After the meatballs are finished searing, remove some oil, leaving about a table spoon of oil in the pan.
Step 6
Hand chop
Onion (1/4)
and
Cubanelle Pepper (1/2)
and add to the pan. Add
Distilled White Vinegar (1 tsp)
and cook for 2-3 minutes, or until soft.
Step 7
Add
Tomato Paste (2 Tbsp)
and
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.
Step 8
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.
Step 9
Add
Fresh Cilantro (2 Tbsp)
and serve!
Rate & Review
{{id}}