Delia Smith’s Braised Meatballs With Peppers And Tomatoes is made with Aberdeen Angus beef meatballs, seasoned flour, olive oil, chopped tomatoes, green pepper, onion, garlic, hot paprika, half-fat crème fraîche, fettuccine, and poppy seeds. This delicious Delia Smith recipe creates a hearty dinner that takes about 1 hour and 55 minutes to prepare and can serve up to 4 people.
Delia Smith Braised Meatballs With Peppers And Tomatoes Ingredients
- 430g (15 oz) Aberdeen Angus beef meatballs
- 1 tablespoon seasoned flour
- 2 dessertspoons (2 tablespoons) olive oil, divided
For the sauce:
- 1 dessertspoon (1 tablespoon) olive oil
- 400g (14 oz) can chopped tomatoes
- 1 large green pepper, deseeded and cut into 2.5cm (1 inch) pieces
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon hot paprika, plus extra for garnish
- 3 tablespoons half-fat crème fraîche
- 250g (9 oz) fettuccine
- 1 teaspoon olive oil
- 1 heaped teaspoon poppy seeds
How To Make Delia Smith Braised Meatballs With Peppers And Tomatoes
- Preheat the oven: Set it to 140°C (275°F or gas mark 1).
- Brown the meatballs: Heat 1 tablespoon of olive oil in a casserole. Coat the meatballs lightly with seasoned flour. When the oil is smoking hot, brown the meatballs in batches of four, then transfer them to a plate.
- Prepare the sauce: In the same pan, add another tablespoon of olive oil. Heat the oil, add the onion, and cook for about 5 minutes. Add the garlic and cook for another minute. Stir in the paprika and any remaining seasoned flour, then add the tomatoes and a little salt. Bring to a simmer, stirring constantly.
- Combine meatballs and sauce: Add the browned meatballs to the sauce. Bring back to a gentle simmer, then cover with a lid and transfer to the middle shelf of the oven for 1 hour.
- Add peppers: Stir in the green pepper, cover with the lid again, and cook for a further 30 minutes.
- Cook the pasta: Boil the fettuccine in plenty of water for 4 minutes, then drain. Return to the pan and toss with 1 teaspoon of olive oil and the poppy seeds.
- Serve: Divide the pasta into warm bowls. Lightly stir the crème fraîche into the meatballs and sauce to create a marbled effect. Spoon the meatballs and sauce over the fettuccine. Garnish with a dusting of paprika before serving.
Recipe Tips
- Heat the pan well: Make sure the oil is very hot before adding the meatballs so they brown nicely.
- Cook meatballs in batches: Don’t put too many meatballs in the pan at once. Cook them in smaller batches to ensure they brown properly.
- Keep the simmer low: Once you add the meatballs to the sauce, cook them on low heat. This helps the meatballs stay tender and lets the flavors mix well.
- Adjust sauce thickness: If the sauce gets too thick, add a little water or broth to keep it from drying out.
- Add oil and poppy seeds to pasta: After cooking the fettuccine, mix it with olive oil and poppy seeds. This adds extra flavor and keeps the pasta from sticking.
What To Serve With Braised Meatballs With Peppers And Tomatoes?
This hearty Braised Meatballs With Peppers And Tomatoes pairs well with garlic bread, a fresh green salad, roasted vegetables, or steamed rice. It can also be served alongside sautéed spinach, mashed potatoes, or a simple vegetable medley for a delicious dinner.
How To Store Leftovers Braised Meatballs With Peppers And Tomatoes?
- Refrigerate: Let the leftover meatballs and sauce cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the meatballs and sauce to cool to room temperature. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Braised Meatballs With Peppers And Tomatoes?
- In The Oven: Preheat your oven to 160°C (320°F). Place the meatballs and sauce in an oven-safe dish and cover with foil. Heat for about 20 minutes or until hot throughout.
- In The Microwave: Place the meatballs and sauce in a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly.
- On the Stove: Transfer the meatballs and sauce to a pan. Heat over low heat for about 10-15 minutes, stirring occasionally, until hot throughout.
Delia Smith Braised Meatballs With Peppers And Tomatoes Nutrition Facts
Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 560
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 700mg
- Potassium: 800mg
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 12g
- Protein: 30g
Try More Delia Smith Recipes:
- Delia Smith Sticky Toffee Pudding
- Delia Smith Smoked Mackerel Pâté
- Delia Smith Green Bean Chutney
- Delia Smith Squidgy Chocolate Log
Delia Smith Braised Meatballs With Peppers And Tomatoes
Description
Delia Smith’s Braised Meatballs With Peppers And Tomatoes is made with Aberdeen Angus beef meatballs, seasoned flour, olive oil, chopped tomatoes, green pepper, onion, garlic, hot paprika, half-fat crème fraîche, fettuccine, and poppy seeds. This delicious Delia Smith recipe creates a hearty dinner that takes about 1 hour and 55 minutes to prepare and can serve up to 4 people.
Ingredients
For the sauce:
Instructions
- Preheat the oven: Set it to 140°C (275°F or gas mark 1).
- Brown the meatballs: Heat 1 tablespoon of olive oil in a casserole. Coat the meatballs lightly with seasoned flour. When the oil is smoking hot, brown the meatballs in batches of four, then transfer them to a plate.
- Prepare the sauce: In the same pan, add another tablespoon of olive oil. Heat the oil, add the onion, and cook for about 5 minutes. Add the garlic and cook for another minute. Stir in the paprika and any remaining seasoned flour, then add the tomatoes and a little salt. Bring to a simmer, stirring constantly.
- Combine meatballs and sauce: Add the browned meatballs to the sauce. Bring back to a gentle simmer, then cover with a lid and transfer to the middle shelf of the oven for 1 hour.
- Add peppers: Stir in the green pepper, cover with the lid again, and cook for a further 30 minutes.
- Cook the pasta: Boil the fettuccine in plenty of water for 4 minutes, then drain. Return to the pan and toss with 1 teaspoon of olive oil and the poppy seeds.
- Serve: Divide the pasta into warm bowls. Lightly stir the crème fraîche into the meatballs and sauce to create a marbled effect. Spoon the meatballs and sauce over the fettuccine. Garnish with a dusting of paprika before serving.
Notes
- Heat the pan well: Make sure the oil is very hot before adding the meatballs so they brown nicely.
- Cook meatballs in batches: Don’t put too many meatballs in the pan at once. Cook them in smaller batches to ensure they brown properly.
- Keep the simmer low: Once you add the meatballs to the sauce, cook them on low heat. This helps the meatballs stay tender and lets the flavors mix well.
- Adjust sauce thickness: If the sauce gets too thick, add a little water or broth to keep it from drying out.
- Add oil and poppy seeds to pasta: After cooking the fettuccine, mix it with olive oil and poppy seeds. This adds extra flavor and keeps the pasta from sticking.
Delia Smith Braised Meatballs With Peppers And Tomatoes