Large Meatballs with Peppers and Potatoes
These large meatballs are great as a meal on their own or can be served over boiled pasta for a more traditional Italian-style dinner.
INGREDIENTS | SERVES 4
1½ pounds lean ground beef
¼ cup plain bread crumbs
½ cup grated Parmesan cheese
2 eggs, beaten
1 teaspoon salt
½ teaspoon pepper
1 large baking potato, peeled and shredded
4 cups bottled pasta sauce
8 jarred or fresh cherry peppers, quartered
¼ cup chopped fresh basil
Preheat oven to 375°F. Use your hands to combine the ground beef, bread crumbs, Parmesan cheese, eggs, salt, and pepper in a large bowl. Divide it into eight evenly sized balls.
Place the shredded potato on sturdy paper towels and squeeze to remove as much of the water as possible.
Place a skillet over medium heat. Once it is heated, add the pasta sauce. Stir in the cherry peppers and potatoes. Cook 3–4 minutes until it simmers.
Nestle the meatballs into the skillet. Season if desired. Cover and cook in the middle of the oven for 25–30 minutes. Serve with chopped basil on top.
Some Cherries Are Spicy and Sweet
Cherry peppers are small, sweet, and mildly spicy and are called cherry because they resemble the fruit. They're bright red and 1" to 2" in diameter. They may be called Hungarian peppers. They're frequently pickled or brined but are great fresh as well. As with all peppers, you can remove the seeds to reduce the heat.
