(Stewed meatballs with potatoes and peppers - Our recipe)

zoom »

2 red and yellow peppers
3 potatoes
300 g (10 1/2 oz) puréed tomatoes
2 tablespoons tomato paste
2 young fresh onions, chopped
2 teaspoons dried marjoram
2 teaspoons dried tarragon
2 tablespoons dried chives
2 tablespoons fresh parsley, chopped
4 tablespoons extra virgin olive oil
1 glass of white wine
Fresh basil leaves
Salt
For meatballs
300 g (10 1/2 oz) minced turkey breast
2 tablespoons fresh parsley, chopped
2 tablespoons dried chives
2 teaspoons dried tarragon
2 tablespoons soy sauce
1 egg
4 tablespoons extra virgin olive oil
Dry breadcrumbs
Salt

Time:
preparation: 40 minutes
cooking: 50 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Cook peppers and potatoes. Clean and wash peppers; cut them into large strips. Peel and cube potatoes. Put all the vegetables in a large pan and add: onions, olive oil, all the aromatic herbs except basil, wine, tomato paste and puréed tomatoes. Season to taste with salt and cook over a medium heat, half-covered, stirring now and then. Add some warm water, if necessary, during cooking. Keep on cooking until vegetables are tender.
Meanwhile prepare meatballs. Put the egg, minced meat, aromatic herbs, soy sauce and a pinch of salt in a large bowl; begin adding dry breadcrumbs. Mix all the ingredients with your hands and continue adding breadcrumbs until the mixture reaches the right consistency. The dough must be soft. Give the right shape to your meatballs and put them in a non-stick frying pan. Fry lightly them on all sides and remove them with a skimming ladle; put meatballs apart. You have to add meatballs to peppers and potatoes in the last 5-10 minutes of cooking. At the end of cooking add basil leaves, stir and serve.