Fresh Salsa and Meatballs
- For the Meatballs:
- 2 1/4 lbs of ground beef
- 3 slices of rye bread – soaked in milk
- 2 eggs
- 1/4 cup of parmesan cheese
- 1/4 cup of shredded mozzarella
- 1/4 cup of chopped Italian parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- For the Salsa:
- 3 bell peppers
- 1 pint of grape tomatoes
- 1/2 onion
- 3 cloves garlic
- 1/2 jalapeño
- 2 tablespoons of raisins
- 2 tablespoons honey
- 1 tablespoon capers
- Handful of fresh basil
Preparation time 5mins
Cooking time 25mins
Adapted from livingthegourmet.blogspot.com
Combine all of the above ingredients in a bowl and mix together well.
Form into desired sized meatballs.
Heat a large frying pan with 2 tablespoons of olive oil and sauté the meatballs.
When the meatballs are firm they are cooked.
For the Salsa:
Preheat Oven 350 degrees:
Slice and place the tomatoes on a baking sheet. Bake 30-35 minutes. Set aside and let the peppers and tomatoes cool.
When they are cooled place in a food processor with the rest of the ingredients and give a few good chops until the desired consistency is reached.
Serve with the meatballs or fresh veggies and chips.