Thursday, July 16, 2020

Pimiento Picada Meatballs

For those folks who prefer mild over hot, this blended diced pimiento sauce is a refreshing alternative. I made these meatballs with both ground beef and ground chicken. 

I bet the sauce is good with seafood too! It's made with the diced pimentos that come in a jar. My mother-in-law mixed these in her potato salad. I like to buy these from time to time to make red pepper pasta. The ingredients in the jarred pimientos are simple, and there is no added salt.

Pimiento Meatballs

(12 Meatballs-3 Servings)

Chop pepper, garlic, pimientos, vinegar, salt and paprika in bowl of small processor.
1 mini sweet pepper
1 1/2 teaspoon minced garlic
1/4 cup drained jarred pimientos
1 Tablespoon red wine vinegar
1/8 teaspoon salt
1/2 teaspoon paprika
Transfer to bowl.

In a separate bowl, mix wheat germ and bran, 1 tablespoon sauce, water and egg. Allow to sit for a few minutes.
4 tablespoon wheat germ
2 tablespoon wheat bran
1 tablespoon sauce (see above)
1 1/2 teaspoon water
1 egg

Add minced garlic, cumin, oil and salt. 
1 teaspoon minced garlic
1/3 teaspoon cumin
1 1/2 teaspoon olive oil
1/8 teaspoon salt

Add one-third of ground meat.  Work into crumb mixture. Then add remaining meat.
1 # ground beef, chicken or turkey

Drop by 1 tablespoon scoops onto parchment lined baking sheet. Bake at 375 F for 15 minutes. (until internal temperature of meatballs reaches 165 F)

Serve with remaining sauce.

I generally use wheat germ, bran or flax meal in place of bread crumbs in my recipes. If preferred, use bread or cracker crumbs or a mixture of any of these to make 6 tablespoons.




No comments:

Post a Comment