Polpette con patate e peperoni
Meatball stew with potatoes and peppers
The turkey meatballs with potatoes and peppers are a typical dish of summer and early autumn, the season of sweet peppers. The turkey meatballs are a well-proportioned tasty dish for those who prefer white meat. The recipe is described step by step according to two variants of cooking and comes complete with calorie counting.
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- 2 red and yellow peppers (600g - 1.3 pound)
- 3 potatoes (500g - 1.1 pound)
- 300g (10 1/2 ounces) puréed tomatoes
- 1 tablespoon tomato paste
- 80g (2.8 ounces) young fresh onions
- 1 tablespoon fresh chives, chopped
- 1tablespoon fresh parsley, very finely chopped
- 1 dried bay leaf
- 1 1/2 tablespoos extra virgin olive oil
- 1 glass of white dry wine
- Fresh basil leaves
- Salt
- For meatballs
- 300g (10 1/2 ounces) minced turkey breast
- 1 tablespoon fresh parsley, chopped
- 1 tablespoons fresh chives, chopped
- 1 egg
- 60g (2 ounces) stale bread
- 70g (2 1/2 ounces) young fresh onions
- 1 1/2 tablespoon extra virgin olive oil
- 30g (1 ounce) plain dried breadcrumbs
- Salt
- Time:
preparation: 40 minutes
cooking: 50 minutes
total: 1h 30 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 552 (kCal) 28 % GDA (*) - 2308 (kJ)
Protein: 36.0 (g) 72 % GDA
Total fat: 19.0 (g) 28 % GDA
Total carbohydrate: 63.2 (g) 24 % GDA
Sugars: 16.9 (g) 19 % GDA
Begin preparing sweet peppers and potatoes.
Clean and wash peppers.
Cut them into large strips.
Peel and cube potatoes.
Chop the onions finely.
Put the onions together with the olive oil and bay leaf in a
large pan.
Fry slightly on very low heat, stirring now and then.
At this point add the puréed tomatoes and tomato paste.
Stir and pour in the wine.
Let these ingredients flavor for a couple of minutes and then
add the potatoes, sweet peppers and all the aromatic herbs except basil.
Season to
taste with salt and cook over a medium heat, half-covered, stirring now and then.
Add some warm water, only if necessary.
Continue cooking until all the vegetables are tender.
Meanwhile prepare the meatballs.
Chop the stale bread in order to have not too little crumbs.
Chop the young onions.
Beat slightly the egg.
Put the minced meat, egg, chopped stale bread, aromatic herbs and a pinch of salt in a large bowl.
Begin adding
the plain dried breadcrumbs little by little.
Mix all the ingredients with your hands and continue adding breadcrumbs until the mixture reaches the right
consistency.
The dough must be soft.
Generally the breadcrumb dose is enough.
Give the right shape to your meatballs with your wet hands and put them in a non-stick frying pan with the olive oil.
Fry lightly
them on all sides and remove them with a skimming ladle.
Put the meatballs apart on absorbent kitchen paper to absorb the fat in excess.
You have to add the meatballs to sweet peppers and potatoes
in the last 5-10 minutes of cooking.
At the end of cooking add the basil, after cutting it, stir and serve.
Note
- - You can also use minced veal or low fat beef instead of turkey breast.
- - If yoou have no time to wash and chop aromatic herbs use the dried ones.
- - If you want a healthier plate of meatball stew avoid sauteing. Just prepare the sweet peppers and potatoes by adding all the ingredients together, with the exception of olive oil and basil. You'll have to join them at the end, when the cooking is complete, exactly when you have finished cooking the meatballs too. The recipe is very tasty and you have a healthier dish in which the olive oil has preserved all its extraordinary nutritional properties.
On the contrary we suggest you to saute the meatballs before adding them to the vegetables if you want to keep their shape and texture.
What's the right wine for " Meatball stew with peppers and potatoes " ?
Our suggestion is Cirò Rosa (a rosé wine from Calabria) or a young red wine.
