Grilled Italian Meatballs with Peperonata

Instead of touring a “foodie” hotspot this week on days off with wife Jen, Drew Masterman- a chef at Teatro Restaurant decided to stay in and make his version of Italian Meatballs with Peperonata. We are lucky enough for him to take the time to share it with C&C. Drew’s trick to the meatballs is the BBQ- it gives them a rich, creamy quality. His creations are always amazing- follow him on twitter @drewmasterman1.

Italian Meatballs with Peperonata

• 1lb Ground beef for 12 balls or if you can use 1/2 ground pork or Italian sausage without casing

Peperonata

• 2 bell peppers grilled till you burn all the skin don’t worry you’re trying to burn it once burnt cover with Saran in bowl to help skin separate from pepper, cool 10 min and peel core rinse with water and dice.

•  1/2 Red onion lightly coated in oil and grilled then chopped
• 1 bunch Italian parsley rough chop
• 1/2 cup grated Parmesan
• 2 Garlic cloves minced
• 1/2 cup hydrated sundried tomato chopped
• 1 Tbl Chili flakes
• 1 egg
• 1/2 cup Bread crumb
• 1/4 cup Milk
• 2 Tbl Crushed pine nuts

1. Mix by hand and form balls
2. Sear balls in oil at medium high heat to carmelize when you pull the balls out put 2 Tbls tomato paste in pan mix with oil and use this to brush balls and finish in oven at 350 degrees for 10 mins, check for no pink and cook longer if needed.