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Fresh Salsa and Meatballs


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Rate this recipe 4.6/5 (5 Votes)
Fresh Salsa and Meatballs 1 Picture


  • 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


Step 1

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.

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