Ingredients
Equipment
Method
Red Pepper Sauce
- Place a medium saucepan over low to medium heat. Add the olive oil, garlic cloves, cayenne pepper, and paprika.
- Heat the garlic and spices to release their flavor, stirring to prevent scorching.
- Add the red wine vinegar to deglaze the pan.
- Then add the roasted red pepper, dried oregano, and water to the saucepan.
- Stir to combine and simmer over low heat for 15-20 minutes until the flavors combine.
- Remove the pan from the heat and using an immersion blender combine the ingredients until the sauce is smooth. Then add the heavy cream and continue to use the immersion blender to evenly distribute the heavy cream.
- Hold the sauce on low heat on the side, stirring occasionally to prevent scorching.
Meatballs
- Preheat the oven to 350℉.
- In a large bowl combine the meatball ingredients. Using your hands to evenly distribute all of the ingredients.
- Using a cookie scoop or small spoon make 20 meatballs. Use your hands to roll them into tight balls and place them on a plate.
- Heat 2 tbsps. of olive oil blend in a large skillet over medium high heat. Carefully place about 10 of the meatballs into the pan and reduce the heat to medium.
- Brown the meatballs on both sides, then place them on a baking sheet pan. Repeat with the remaining meatballs.
- Place the meatballs into a preheated 350℉ oven for 10 minutes or until the internal temperature reaches 165℉.
- Place the cooked meatballs into the sauce and stir to coat them. Simmer for 10-15 minutes.
- Serve with grated Manchego cheese and Enjoy!
Nutrition
Notes
You could sidestep the oven and place the browned meatballs into the sauce and simmer them together until the internal temperature of the meatballs reaches 165 degrees F. In addition, you can place the cooked meatballs and sauce into a slow cooker and simmer for 15 minutes and serve them directly from the slow cooker.