Roasted REd Pepper Spaghetti Sauce with Lamb Meatballs

By á-2799

Ingredients

• 3 red bell peppers
• 3 tbsp olive oil
• 1 Spanish onion, chopped
• 1/2 tsp salt
• Pinch hot pepper flakes
• 2 cloves garlic, minced
• 1 1/2 c chopped peeled ripe tomatoes
• 1/2 tsp wine vinegar
• 1/4 c chopped parsley
• 1 egg
• 1 lb ground lamb
• 1 c fresh bread crumbs
• 1 c grated Romano cheese
• 1 tsp dried marjoram or oregano
• 3/4 tsp salt
• 1/4 tsp each allspice, cumin & pepper

Preparation

Step 1

Grill whole red peppers until skin is charred, place in covered bowl and let cool. Peel, seed and chop.
Beat egg with 1/4 cup water. Mix in lamb, bread crumbs, romano cheese, marjoram, salt, allspice, cumin and pepper. With oiled hands, roll about 1 tbsp into ball, repeat with remaining mixture. Place meatballs on oiled rimmed baking sheeet. Broil under high heat until lightly browned, about 6 minutes, turn and broil until tops are golden, about 2 minutes.
Meanwhile, in large saucepan, heat oil over medium heat, fry onion, 1/4 tsp salt and hot pepper flakes stirring often, until onion is soft and translucent, about 20 minutes,
Increase heat to medium-high. Add garlic, fry, stirring, for 2 minutes. Add red peppers, saute for 2 minutes. Stir in tomatoes, 3/4 cup water, vinegar and remaining salt. Bring to boil. Reduce heat, simmer, covered, for 10 minutes.
Add meatballs to sauce, simmer for 15 minutes. Stir in parsley. Serve over spaghetti.