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Veal Meatballs with Red Pepper & Tomato Sauce

With a hint of smoked paprika and orange these Spanish inspired veal meatballs are perfect to serve tapas style with other tasty appetizers for your next gathering with friends. Serve up a glass of Cava and have your small tapas dishes hand to get the party started.

  • 1 lb (454 g) ground Ontario veal
  • 1 small onion, grated
  • 1/4 cup (60 mL) plain dry breadcrumbs
  • 1 tsp (5 mL) smoked paprika
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) each salt and fresh ground pepper
  • 1 tbsp (15 mL) extra virgin olive oil

Red Pepper and Tomato Sauce:

  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 large onion, thinly sliced
  • 3 red bell peppers, sliced
  • 2 large tomatoes, chopped
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) frozen peas
  • 1 strip orange rind, about 4 inches (10 cm) long

Prep time: 30 minutes
Cook time: 45 minutes
Serves/Yield: 6 to 8

Red Pepper and Tomato Sauce: Heat oil in a large saucepan over medium heat and cook onion for 5 minutes or until starting to soften. Add red peppers and tomatoes and cook, stirring for 15 minutes or until very soft and tender. Remove from heat and let cool slightly. Scrape into blender, start on low to break up and puree until smooth; press through sieve. Return to saucepan.

Bring sauce back to a simmer.

Meanwhile, combine veal, onion, breadcrumbs, paprika, parsley, salt and pepper in a large bowl. Roll into 1 inch (2.5 cm) meatballs.

Heat oil in large nonstick skillet over medium high heat and lightly brown meatballs on all sides. Place meatballs and salt into red pepper and tomato sauce and simmer for about 10 minutes or until meatballs are no longer pink inside. Stir in peas and orange rind and cook for 5 minutes or until peas are heated through.

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