Saturday, January 19, 2008

Zesty Fried Meatballs w/Red pepper sauce

I found this recipe from Sandra Lee's Semi-Homemade Cooking Cookbook. I love quick and simple things to make. This is really good. A great little appetizer before dinner. I forgot to post a picture, because we were just too busy eating them, but I am making them again so look out for it. Here is a picture from Sandra Lee's cookbook of how it should come out. Enjoy!

Nonstick Cooking Spray
1 pound lean ground beef
4 eggs divided
1/4 cup of milk
3/4 cup shredded parmesan cheese, Sargento
1 cup of italian-seasoned bread crumbs, divided Progresso
1 teaspoon italian seasoning, McCormick
2 cups of vegetable or other frying oil

Red Pepper Sauce
1 jar roasted red bell peppers, drained, Delallo
1/2 cup Catalina salad dressing, Kraft
1 teaspoon italian seasoning, McCormick

1.Preheat oven to 425 degrees. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, parmesan cheese, 3/4 cup of bread crumbs, and italian seasoning. Using a wooden spoon or clean hands, mix thoroughly and shape mixture into 1 inch meatballs.

2. In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash. In another small bowl, add remaining bread crumbs. Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.

3. Heat frying oil in a heavy-bottom saucepan over high heat. Using a slotted spoon, carefully add meatballs to frying oil. Fry until golden brown, working in batches. Remove meatballs, from oil and arrange in a single layer on prepared bakingsheet. Bake in preheated oven for 15 to 20 minutes.

For red pepper sauce, combine all ingredients in a blender and puree until smooth.