Meatballs and Peppers

Cooking Light June 2000

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  thinly sliced green bell pepper
• 1  cup  thinly sliced red bell pepper
• 1  cup  thinly sliced yellow bell pepper
• 1 1⁄3 cups water
• 1 (10 1/2ounce) can  beef consomme
• 1  bay leaf
•  whole wheat bread
• 1  lb  ground round
• 1  tablespoon  finely chopped onion
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  large  egg white
• 1  garlic clove, crushed
• 2  teaspoons olive oil
• 2  tablespoons all-purpose flour
• 1⁄4 cup water
• 1⁄3 cup  finely chopped fresh basil or 1 1⁄2 teaspoons dried basil
• 2  teaspoons white wine vinegar

Directions

1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
5. Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan.
6. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.