Friday night. Valentine’s. So had to be something red on the go! And I came across these stunning sweet baby red peppers in our local grocers and there was no looking back. I will not bore you too much with the recipe as I am sure all you wonderful cooks out there do these sort of dishes blindfold. Suffice to say I made the meatballs from minced lamb, black pepper,lots, chopped fresh rosemary and a pinch of smoked paprika and a grind or two of sea salt. Simple.
I knocked up a tomato sauce with a base of chopped basil stalks, a crushed garlic clove, a splodge of oregano and a sprinkle of dried crushed red chilli. Then 2×400 gm cans of finest Italian tomatoes.
I brought this to a simmer and left for around 40 minutes to thicken and get….err…. more saucy!
Meatballs meanwhile were pan fried in a little olive oil for 15 minutes until browned. I pan fried the peppers in a little olive oil until starting to blacken just a touch and put them to one side. The meatballs went into an oblong casserole dish and I then added the sauce. I placed as artistically as I could (!) the peppers in between and then dotted 20 mini mozzarella balls here and there.
An additional grind of black pepper, a drizzle of oilve oil, a few more basil leaves and then a good grating pf parmesan and it was ready to go in the preheated oven (160c) for 40 minutes until lovely and browned.
Served with pasta, ’twas a veritable Valentinian feast!
Lovely colors. It sounds delicious!
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Thank you! I loved the red on black…
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This sounds as delicious as ever 🙂 Love your recipes!
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Thank you soooo much, Marjolein! You have made my day!!
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That does look quite festive Keith, Happy Valentine’s Day.
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Thank you! X
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Love lamb! Now, you’re talking my language, Alfredo!
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Cheers, Jack!
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Yum Yum Yumm,..A wonderful tasty dinner, I agree! 🙂
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