Red bean and pepper meatballs
This is my favorite meatballs recipe to date. It's spicy, it's rich, it's deliciously thick and serves as a complete meal on it's own. It's one of my never failed meals, because it's impossible to make it taste bad, it can even survive burning (a bit :P), wrong order of cooking, missing ingredients and virtually any cooking disaster you can imagine ;-)
Ingredients for 2 portions
- Ground pork: 500g
- Canned tomatoes: 400g
- Canned red beans: 410g
- 1x Onion (270g)
- 2x Shallot (75g)
- 2x Red pepper (380g)
- Tomato paste: 3 teaspoons (15g)
- Rapeseed oil: 1 spoon (15g)
- Herbs: 3 spoons (45g)
- Salt: 2 teaspoons (10g)
- Garlic powder: 2 teaspoons (10g)
- Black pepper: 2 teaspoons (10g)
- Sweet pepper powder: 2 teaspoons (10g)
- Chili powder: 2 teaspoons (10g)
Step #1: Utensils
- deep frying pan
Step #2: Prepare vegetables (5 minutes)
Peel and slice onion and shallots into small (2-3cm long) chunks.
Slice red pepper into short strips (slice off each side, then cut it along in half and then into 1-1.5cm wide strips across).
Open and drain red beans can, and open the tomato can.
Step #3: Prepare meatballs (10 minutes)
Place the block of ground meat on a board and sprinkle it evenly with 1 teaspoon of salt, pepper, and ground garlic, then sprinkle 1-2 spoons of dried herbs over it.
Massage and press the spices a bit into the meat, so they are firmly stuck, and slice the meat twice in half, and then into 3 on the other side to have 12 pieces total.
Take each piece into palm of your hand, mix spices with the meat and flatten, then close your palm to close the spices inside and using both hands form a nice, tidy ball of meat. Keeping the spices and herbs inside will add extra aroma during cooking.
Step #4: Start frying the meat (3 minutes)
Place your pan on a medium-high heat, add 1 spoon of oil, and heat it up. Place each meatball onto the pan and fry without stirring until it's brown on the bottom (use tongs to check how much it's cooked).
You can flatten your meatballs before frying to make it easier.
Flip each meatball 1 or 2 times to brown most of it, but you don't need to brown it whole — this step only ensures that there will be some aroma in the oil and they will keep together with other ingredients.
Step #5: Add red beans (1 minute)
Move meatballs to the edge of your pan and add your drained red beans. Stir continuously, because they will be very quick to brown and fall apart, which will make a really pleasant, grainy texture and extra bit of flavor.
Step #6: Add onions (2 minutes)
Place sliced onion and shallots onto the pan and stir through to mix them with red beans. Fry stirring to let onion give out the juice.
Step #7: Add red peppers (2 minutes)
Place red peppers onto the pan and stir through to let them give out the juice.
Step #8: Make the sauce (5 minutes)
Pour the diced tomatoes onto the pan and stir thoroughly to distribute the moisture across all ingredients. Make sure that meatballs are surrounded by other ingredients.
Add rest of the spices: salt, pepper, dried garlic, sweet pepper, hot pepper, and all of the tomato paste.
Don't worry if the sauce seems a little bit dry, vegetables will give out all their juices during this step. Just keep cooking covered, stirring and mixing it all together every minute or two, until sauce is thick.
Just before serving remember to add rest of the dried herbs and adjust seasoning to your taste! You can serve it alone (it should be thick) or with some toasted whole-grain bread.
Nutritional value of 1 portion (1080g of 2160g total)
69.59 in 100g
6.58 in 100g
7.07 in 100g
2.31 in 100g
1.84 in 100g
Saturated fat (g)
0.38 in 100g
0.28 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.