Beef Meatballs and Pepperonata

Discovery

New

with Buttered Rigatoni

30 min

Difficulty: 1/3

Italian

Allergens

Soy

Sulphites

Mustard

Milk

Wheat

May contain traces of allergens

Gluten

Peanuts

Sesame

Tree nuts

Tags

30-min-or-less

Classic-euro-dishes

Classic-plates

Discovery

New

Ingredients

Ground Beef

250 g

Italian Herb Spice Blend

5 g

Garlic, cloves

2 unit(s)

Rigatoni

170 g

Parmesan Cheese, shredded

0.5 cup

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Panko Breadcrumbs

0.33 cup

Parsley

7 g

Milk

4 tbsp

Salt

0.33 tsp

Pepper

0.13 tsp

Oil

2 tbsp

Preparation

Before starting, preheat the oven to 450°F.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To a medium bowl, make panade, add panko and 1/4 cup (1/2 cup) milk. Stir to combine. Set aside to soak for 5-7 min.
Peel, then grate half the onion. Cut remaining onion into 1/2-inch slices.
Peel, then mince or grate garlic.
Roughly chop parsley.
Core, then cut peppers into 1/2-inch slices.

Meanwhile, heat a large non-stick pan over medium-high. When hot add 1 tbsp (2 tbsp) oil, sliced onions and peppers. Cook for 6-7 min, stirring occasionally, until softened.
Add garlic and crushed tomatoes, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until thickened. Season with salt and pepper.

Line a baking sheet with baking parchment paper.
Meanwhile, to the panade, add beef, grated onion, half the parsley, Italian Herb Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min, until browned and cooked through.**

Meanwhile, to the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cups) pasta water.
Strain rigatoni, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter, then stir to combine.

To the peperonata, add 1/4 cup (1/2 cup) reserved pasta water and meatballs. Cook for 1-2 mins, stirring occasionally, until meatballs are coated. Season with salt and pepper.