Today was an easy meal to put together and one of my favorites (well, I have a lot of favorites so that doesn’t say much really). Anyways, for lunch we had meatballs in lightly seasoned tomato sauce with caramelized bell peppers. Sound yummy? It was! So this is the simple recipe:
Meatball Subs with Bell Peppers
- About 1-1/2 lbs. of all-beef meatballs
- 2 qt. tomato purée (we use our frozen sauce from last year's harvest)
- 2 qt bell peppers (we use our frozen peppers from last year's harvest)
- 2 tsp. dried basil or spice(s) of choice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 T granulated sugar
- And hotdog or sub buns
- Heat up 2 quarts of tomato sauce. Season with basil, salt, pepper, and sugar. Let simmer.
- Place meatballs on foil-lined cookie sheet and cook through.
- Put meatballs in tomato sauce.
- In a hot pan pour frozen peppers in and let cook through until there is no more liquid and peppers are slightly carmelized.
- Serve up the meatballs in buns. Four meatballs per hot dog bun works best. Load up on the peppers and dig in!
This meal is based on feeding four people with leftovers. Leftovers can be tranferred to a smaller pot and then reheated for a later meal.
Put 2 quarts of tomato purée on medium high and let come to a slow boil, then let simmer. Add 2 teaspoons dried basil or spice(s) of your choice.
Add in 1/2 teaspoon each of salt and pepper.
Then put in 4 tablespoons of granulated sugar.
Continue to let simmer until sauce has thickened and meatballs have been cooked through. Begin cooking meatballs in oven after spices have been added to sauce.
Place meatballs (all beef preferably) on a cookie sheet lined with non-stick foil and put in a 350° oven until…
meatballs are cooked through. They should be a light golden brown and their fat should mostly have cooked away.
Add the meatballs to the sauce…
and let them mingle in there until the peppers are done. Start the peppers going while the meatballs are still in the oven.
In a large, hot pan dump in 2 quarts of bell peppers. The hot pan helps to keep the frozen peppers from becoming too mushy, but watch out for any spitting or hot steam.
Let the peppers cook down, stirring occasionally.
When done, there should be no liquid in the pan and the peppers should be cooked through with a slight bit of caramelization.
Serve up the subs in a bun. Four meatballs in a hot dog bun works well. Load up on the peppers!
If you haven’t seen my family’s videos about making tomato purée or freezing peppers check them out now!