Are you a fan of tantalizing flavors and succulent textures? Look no further than the delectable Red Bell Pepper Pork Boulettes Meatballs! This dish combines the sweetness of red bell peppers, the savoriness of pork, and a blend of aromatic herbs to create an explosion of taste in every bite. Imagine tender, juicy meatballs nestled in a rich, flavorful sauce, ready to tantalize your taste buds. Whether you're a seasoned chef or just starting your culinary journey, this recipe is designed to guide you through the process of crafting these exquisite meatballs with ease. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure to create a dish that will leave you and your loved ones craving more!
Check out the recipes below so you can choose the best recipe for yourself!
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE
Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 7h15m
Yield 16
Number Of Ingredients 5
Steps:
- Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
- Cover and cook on Low heat setting 6 to 7 hours.
- Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 45 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 6 g, TransFat 0 g
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
ITALIAN MEATBALLS AND PEPPERS BY PAM®
This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
- Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g
PORK BOULETTES
Provided by Emeril Lagasse
Categories appetizer
Time 22m
Yield about 2 dozen
Number Of Ingredients 27
Steps:
- In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE
Provided by Anne Burrell
Time 1h5m
Yield 12 meatballs; about 4 servings
Number Of Ingredients 16
Steps:
- Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
- Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
- To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
- Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
- Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
- Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
PORK MEATBALLS (BOULETTES DE PORC)
Provided by Pierre Franey
Categories dinner, side dish
Time 15m
Yield 6 to 8 meatballs
Number Of Ingredients 10
Steps:
- Put pork in a mixing bowl and set aside.
- In another bowl, combine bread pieces and milk. Blend thoroughly with the fingers, then add to the pork, along with the onion, garlic, parsley, cumin, coriander, salt and pepper. Blend thoroughly with the fingers.
- Shape the mixture into 6 to 8 meatballs of about the same size.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 1 gram, TransFat 0 grams
PORK & PEPPER MEATBALLS ON PARSNIP MASH
The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
- Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
- For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 18 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put pork in mixing bowl.
- Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
- Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
- Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
- Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
- Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
- Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
- Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams
RED BELL PEPPER PORK BOULETTES (MEATBALLS)
The original recipe came from my DD's culinary school education packet, however she reworked it to her taste. She served it at home with a creamy sauce served on a bed of homemade pasta. Our family loved them plain right out of the refrigerator. The recipe makes 24 one inch balls, but you may want to double it and freeze the extras.
Provided by AcadiaTwo
Categories Pork
Time 1h30m
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 12
Steps:
- 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!
Tips:
- To ensure the meatballs are cooked evenly, make sure they are all the same size.
- Don't overcook the meatballs, or they will become dry and tough. A meat thermometer is a great tool to ensure the meatballs are cooked to the correct temperature.
- If you don't have a meat grinder, you can finely chop the pork shoulder in a food processor.
- Feel free to experiment with different herbs and spices in the meatball mixture. Some good options include garlic powder, onion powder, paprika, and cumin.
- Serve the meatballs with your favorite sides, such as mashed potatoes, rice, or pasta.
Conclusion:
Red bell pepper pork boulettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give these red bell pepper pork boulettes a try!
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