Red Bell Pepper Pork Boulettes (Meatballs)
photo by AcadiaTwo
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
24 meatballs
- Serves:
- 6
ingredients
- 29.58 ml butter
- 118.29 ml onion (finely chopped)
- 59.14 ml green onion (finely chopped)
- 118.29 ml red bell pepper (finely chopped)
- 1 garlic clove (minced)
- 226.79 g pork (ground)
- 118.29 ml breadcrumbs (fine & dried, add additional if mixture is too wet)
- 4.92 ml salt
- 2.46 ml ground black pepper
- 1 egg
- 177.44 ml flour
- oil (for frying)
directions
- Preheat oven to 350 degrees.
- Sweat onions, bell pepper, green onions and garlic until tender in 2 tbsp of butter.
- Remove from heat and allow to cool.
- Once cool combine vegetable mixture, ground pork, egg, bread crumbs, and salt/pepper. Mix until well incorporated.
- Cook a test patty to see if seasoning needs to be adjusted.
- Form meatballs to desired size about 1".
- Dredge meatballs in flour and shake off any excess.
- Heat pan with oil (enough to shallow fry the meatballs) over medium high heat and place a meatball in, if it does not sear or if it burns adjust your heat.
- Once the pan is ready brown your meatballs and place on a baking sheet and pop them in the oven.
- Cook until they reach an internal temperature of 165 degrees or when you cut one in half and there is no visible sign of pink.
- Enjoy!
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Reviews
-
My 7 yr old and I really enjoyed these. I did make a few changes. Left out the green onion and did not dredge the balls in flour. Fried in a non-stick pan rather than roasting. Very nice texture and flavour- not too strong. Great paired with a green salad and sheila's best balsamic drsg from the site. Thanks for posting.
RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...