Meatballs and whole bell peppers braised in tomato sauce

 

[Ingredients (serves 2–3)]

・Ground meat (beef and pork blend) ... 300g

・Green bell peppers ... 6 (approx. 220g)

・Onion ... 1/4 (approx. 50g)

■ A

└ Beaten egg ... 1

└ Panko (breadcrumbs) ... 1/2 cup

└ Salt ... 1/4 tsp

└ Pepper ... a pinch

■ B (Mix together)

└ Canned whole tomatoes ... 400g

└ Bay leaf ... 1 (optional)

└ Honey ... 2 tbsp

└ Salt ... 1/2 tsp

└ Water ... 1/4 cup

Flour, olive oil

[Instructions]

1. Press the whole bell peppers firmly with your palm to flatten them. Finely chop the onion.

Flattening the bell peppers creates splits, which helps them cook through more easily and ensures a tender texture.

2. Prepare the meatballs. In a bowl, combine the ground meat, onion, and ingredients listed under "A." Mix and knead until the mixture becomes sticky. Divide into 10 portions, roll into balls, and lightly coat with flour.

3. Heat 1/2 teaspoon of olive oil in a frying pan over medium heat. Add the bell peppers and cook for about 2 minutes, occasionally pressing down on them with a wooden spatula. Once browned, flip them over, cook for another minute, and remove from the pan.

4. Add another 1/2 teaspoon of olive oil to the pan and heat over medium heat. Arrange the meatballs in the pan. Cook for about 2 minutes; once browned, flip them over and cook for another 2 minutes. Continue cooking while rolling the meatballs around until the meat has changed color all the way through.

5. Add the ingredients listed under "B" and stir. Return the bell peppers to the pan and arrange them in an even layer. Once the liquid comes to a boil, cover the pan, reduce the heat to medium-low, and simmer for about 10 minutes.