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    Meatballs & Peppers

    Source of Recipe

    Cooking Light

    List of Ingredients

    1 c. thinly sliced green bell peppers
    1 c. thinly sliced red bell peppers
    1 c. thinly sliced yellow bell pepper
    1-1/3 c. water
    1 (10 1/5 oz.) can beef consommé
    1 bay leaf
    1/2 c. Panko bread crumbs
    1 lb. ground beef
    1 T. finely chopped onions
    1/2 t. dried oregano
    1/2 t. salt
    1/2 t. black pepper
    1 lg. egg white
    1 clove garlic, crushed
    2 t. olive oil
    2 T. flour
    1/4 c. water
    1-1/2 t. dried basil
    2 t. white wine vinegar


    Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat and simmer 20 minutes.

    While the peppers are cooking, combine bread crumbs, beef, and the next 6 ingredients (beef through garlic) in a bowl, shaping mixture into 1 inch meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

    Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 5 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.




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