Cumin-kissed meatballs served with a triple-pepper sauce brings the sunny Mediterranean to your party. Sauce and meatballs can be made ahead and refrigerated—just rewarm before serving.
INGREDIENTS
- Chopped fresh parsley
- Cloves garlic
- Egg
- Finely chopped onion
- ground cumin
- Ground Pork
- lean ground beef
- lemon juice
- Meatballs
- olive oil
- Paprika
- pepper
- Red Bell Peppers
- red jalapeno peppers
- Roasted Red Pepper Sauce
- Salt
- sugar
- tomato paste
DIRECTIONS
- Heat oven to 425°F. Arrange peppers and garlic in single layer on rimmed baking sheet
- While vegetables are roasting, in large bowl, combine all meatball ingredients. Shape into 1-inch balls. Place on broiler pan. Turn oven to broil. Broil meatballs 4 to 5 inches from heat 10 minutes, turning once, until browned and internal temperature reaches 160°F.
- In bowl of food processor, blend roasted vegetables with paprika, tomato paste, sugar, salt and lemon juice
- Serve each meatball with about 1 teaspoon sauce, or place meatballs and sauce in serving dish.