Meatballs Bayonnaise with spicy tomato and pepper sauce

Family Circle

Serves: 6

Sauce:

  • 1 can (28 ounces) tomato puree
  • 2 red bell peppers, seeded and chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • 1 bay leaf

Meatballs:

  • 3/4 cup crumbled French or Italian bread
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 2 pounds ground beef chuck
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram
  • 1  1/2 teaspoons salt
  • Freshly ground black pepper

Sauce: Stir together tomato puree, peppers, onion, salt, red pepper and bay leaf. Pour half the sauce into a large slow cooker.

Meatballs: In a small bowl, soak bread in milk for a few minutes. Lightly squeeze bread and discard milk. Spread flour on a piece of wax paper.

In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper to taste. Moisten your hands and shape mixture into 2-inch balls. Lightly roll meatballs in flour.

Transfer meatballs to slow cooker and top with remaining sauce. Cover and cook on LOW for 4 to 5 hours or until meatballs are cooked through. Discard bay leaf and serve hot.

*Chef’s note: This was good at the time, but not memorable. Didn’t knock my socks off or taste unique; if something is going to take a lot of prep work, I want it to be well worth it!

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