Fire Engine Meatballs

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil, for brushing
  • 3 ounces sliced pepperoni
  • 1 pound ground beef chuck
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 teaspoon sweet paprika
  • Kosher salt and freshly ground pepper
  • 1 14 -ounce jar roasted red peppers or piquillo peppers, drained
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
Directions
  • Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the pepperoni in a food processor until ground; transfer to a medium bowl (no need to rinse out the food processor). Add the beef, panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper to the bowl; mix with your hands until combined. Form into 20 golf ball-size meatballs and arrange on the prepared baking sheet. Bake, turning halfway through, until browned, about 12 minutes.

  • Meanwhile, add the roasted red peppers and tomato paste to the food processor and puree until smooth. Transfer to a large skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 minutes; season with salt and pepper.

  • Transfer the meatballs to the sauce and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.

  • Photograph by Johnny Miller


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