Boulettes de bœuf et peperonata

Découverte

Nouveau

avec rigatonis au beurre

30 min

Difficulté: 1/3

Italienne

Allergens

Soya

Sulfites

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Gluten

Arachides

Sésame

Noix

Tags

30-min-or-less

Classic-euro-dishes

Classic-plates

Découverte

Nouveau

Ingrédients

Bœuf haché

250 g

Mélange d’épices aux fines herbes italiennes

5 g

Gousses d'ail

2 unit(s)

Rigatoni

170 g

Parmesan, râpé grossièrement

0.5 cup

Poivron

1 unit(s)

Oignon jaune

1 unit(s)

Tomates broyées à l'ail et aux oignons

1 unit(s)

Chapelure panko

0.33 cup

Persil

7 g

Lait

4 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Huile

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.