Meatballs Bayonnaise W/ Spicy Tomato & Pepper Sauce

Name: Meatballs Bayonnaise W/ Spicy Tomato & Pepper Sauce
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 serving(s)
Ingredients: 1 (28 ounce) can tomato puree; 2 red bell peppers, seeded and chopped; 1 medium onion, finely chopped; 1 pinch red pepper flakes; 1 1/2 teaspoons creole seasoning (more or less to taste. You can also use seasoned salt to avoid the added spiciness); 1 bay leaf; 3/4 cup crumbled French bread or 3/4 cup Italian bread; 1/4 cup milk; 1/3 cup all-purpose flour; 2 lbs ground beef; 2 tablespoons fresh parsley, chopped (the recommend flat-leaf parsley); 2 garlic cloves, minced; 1 large egg; 1 teaspoon ground cumin; 1/2 teaspoon dried marjoram; 1 1/2 teaspoons salt; fresh ground pepper; cooked rice; freshly grated parmesan cheese

Submitted by PSU Lioness

"I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes."

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Ready In:: 5hrs 30mins
Ingredients:: 19
Serves:: 6

ingredients

SAUCE
1 (28 ounce) can tomato puree
2 red bell peppers, seeded and chopped
1 medium onion, finely chopped
1 pinch red pepper flakes
1 ¹⁄₂ teaspoons creole seasoning (more or less to taste. You can also use seasoned salt to avoid the added spiciness)
1 bay leaf
MEATBALLS
³⁄₄ cup crumbled French bread or 3/4 cup Italian bread
¹⁄₄ cup milk
¹⁄₃ cup all-purpose flour
2 lbs ground beef
2 tablespoons fresh parsley, chopped (the recommend flat-leaf parsley)
2 garlic cloves, minced
1 large egg
1 teaspoon ground cumin
¹⁄₂ teaspoon dried marjoram
1 ¹⁄₂ teaspoons salt
fresh ground pepper
FOR SERVING
cooked rice
freshly grated parmesan cheese

directions

For the sauce, stir together tomato puree, peppers, onion, salt, red pepper and bay leaf.
Pour half of the sauce into a slow cooker and reserve the rest.
For the meatballs, add milk and soak the bread for a few minutes. Lightly squeeze the bread to remove excess milk and discard milk.
Spread flour on a piece of wax paper.
In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper (to taste).
Moisten your hands and shape mixture into 2" balls.
Lightly roll meatballs in flour and transfer to the slow cooker that contains half of the sauce. Top with remaining sauce.
Cover and cook on LOW for 4-5 hours or until meatballs are cooked through.
Discard bay leaf before serving over rice with freshly grated Parmesan.

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RECIPE SUBMITTED BY

PSU_Lioness

Coal Township, Pennsylvania

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.

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