Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted red pepper porcupine meatballs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Porcupine meatballs came about during the Great Depression era as a way to help stretch ground beef into more meals. Adding rice bulked up the beef, yielding more meatballs for less money.
Roasted Red Pepper Porcupine Meatballs is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted Red Pepper Porcupine Meatballs is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted red pepper porcupine meatballs using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Red Pepper Porcupine Meatballs:
- Take 1.5 lbs lean ground beef
- Prepare 1⁄2 cup uncooked long-grain white rice (divided)
- Get 1⁄4 cup water
- Make ready 1 egg
- Prepare 1 small shallot finely diced
- Prepare 1 tbs minced garlic
- Make ready 1 tbs fresh parsley chopped
- Prepare 1 tsp Chipotle powder
- Prepare 1⁄2 tsp paprika
- Prepare to taste Salt and Pepper
- Make ready 1 (10.25 Oz) can roasted red pepper soup
- Prepare 1 (8 Oz) can tomato sauce
- Get 1⁄2 cup water
- Get 2 tsp Worcestershire sauce
Place bell peppers in blender; cover and blend until smooth. A wide variety of roasted red pepper options are available to you, such as ad. Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Remove the stem from each pepper and cut them in quarters.
Steps to make Roasted Red Pepper Porcupine Meatballs:
- In a large mixing bowl, combine beef, 1⁄4 cup rice, egg, parsley, shallot, garlic, paprika, salt & pepper, and 1⁄4 cup water. Mix thoroughly and shape into 2” meatballs and place in a high-sided skillet (with cover) with space in between meatballs.
- Mix remaining tomato sauce, roasted red pepper soup, 1⁄2 cup water, and Worcestershire sauce and pour over meatballs.
- Add the remaining 1⁄4 cup rice in between the meatballs and make sure rice is coated with the sauce so it will cook properly.
- Heat oven to 350° and place covered skillet in oven for 55 minutes.
- Top with chopped parsley and ENJOY!
Turkey and roasted red pepper panini With nothing more than some basic ingredients, this toasty panini from Williams-Sonoma adds a lot more excitement to a basic turkey sandwich. Taleggio cheese is phenomenal in this panini, but it can be tricky to find. I first made homemade hummus when my son was about a year and a half old. That chunky baby of mine ate it by the fistful.
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