Meatballs Spetzofai Recipe

I just whipped up this Meatballs Spetzofai and it honestly took me by surprise with all the flavors coming together in a way I never thought possible, making my kitchen feel like a little slice of food heaven even though it was kinda messy at times.

I love Meatballs Spetzofai. I think the mix of ground meat, egg, breadcrumbs, salt and pepper gives protein, while olive oil, onion, garlic with diced red and green bell peppers provide vitamins.

Tossed with tomato paste, crushed tomatoes, red wine, herbs and a pinch of sugar, it is balanced nourishment.

Ingredients

• Ground meat provides protein and healthy fats that make the dish hearty and flavorful.
• Bread crumbs supply carbohydrates and help bind ingredients together for a perfect texture.
• Tomato paste delivers a tangy, rich burst of umami that intensifies the sauce.
• Crushed tomatoes bring vitamins and a slight natural sweetness to balance acidity.
• Red wine (optional) adds acidity and depth which really elevates the overall taste.

Ingredient Quantities

• 500g ground meat (a mix of beef and pork works best)
• 1/2 cup breadcrumbs
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons tomato paste
• 400g can crushed tomatoes
• 1/2 cup red wine (optional but adds great flavor)
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• A pinch of sugar

How to Make this

1. In a large bowl, mix the 500g ground meat, 1/2 cup breadcrumbs, 1 egg, 1 teaspoon salt and 1/2 teaspoon black pepper until it’s well combined then form small meatballs.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat and lightly fry the meatballs until they are nicely browned on all sides. Remove them from the skillet and set aside.

3. In the same skillet, add 1 finely chopped medium onion and 2 minced garlic cloves. Cook them over medium heat until the onion gets soft.

4. Stir in 1 diced red bell pepper and 1 diced green bell pepper to the onion mixture and cook for a couple of minutes.

5. Add 2 tablespoons tomato paste and let it cook for about a minute to bring out its flavor.

6. Pour in the 400g can of crushed tomatoes and 1/2 cup red wine (if you’re using it for extra flavor). Mix well.

7. Toss in 1 bay leaf, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme and a pinch of sugar. Stir everything together.

8. Return the browned meatballs into the skillet making sure they are mostly submerged in the tomato sauce.

9. Bring the mixture to a gentle simmer then cover the skillet and cook for about 15-20 minutes until the meatballs are cooked through.

10. Before serving, remove the bay leaf, taste for seasoning and serve the Meatballs Spetzofai hot with your favorite side dish.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Fork or spatula for mixing
4. Large skillet with a lid
5. Knife
6. Cutting board
7. Can opener
8. Cooking spoon
9. Plate for setting aside the meatballs
10. Stove for cooking

FAQ

• Q: Can I use just beef instead of a mix of beef and pork?
  A: Sure you can, but mixing both meats usually makes the flavor richer and juicier.
• Q: How do I tell when the meatballs are cooked through?
  A: They should be nicely browned on the outside and cooked to an internal temperature of around 160°F. If you let them simmer in the sauce a bit, they get even more flavorful.
• Q: Is the red wine really necessary?
  A: Not at all! You can skip it if you want or replace it with a bit more crushed tomatoes, though the wine does add a nice depth to the flavor.
• Q: What can i use if I dont have crushed tomatoes?
  A: You can blend canned diced tomatoes or even use fresh tomatoes if you cook them down into a sauce. It might change the texture a bit but still tastes great.
• Q: Can I make this recipe ahead of time?
  A: Absolutely, this dish holds up well. Just keep it in the fridge for a couple days or freeze portions for later, then reheat gently before serving.

Meatballs Spetzofai Recipe Substitutions and Variations

• Instead of a mix beef and pork, you can use only ground turkey or chicken if you’re looking for a lighter option.
• If you’re out of breadcrumbs, crushed gluten-free crackers or even rolled oats work just fine.
• Not a fan of red wine? Try using beef broth with a small splash of vinegar to give that tangy depth.
• For tomato paste, if you dont have any, you can simmer extra crushed tomatoes down to thicken them up.
• If you need to avoid egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water as a decent substitute.

Pro Tips

1. Dont overcrowd the pan when you fry the meatballs – if you put too many in at once they tend to steam instead of getting that nice brown crust, which really makes a difference in flavor.

2. After frying, let the meatballs rest on paper towels for a couple of minutes. This helps get rid of extra grease so your sauce doesnt end up too oily.

3. Be cautious when cooking the onions and garlic – toss them into the pan on a medium heat and watch ’em closely. Burnt onions can really mess up the taste even if you have great other flavors.

4. Once you mix in the tomatoes and spices, give the sauce a good taste before putting the meatballs back in. Sometimes a pinch more salt or even a little extra sugar might be needed to balance the acidity of the tomatoes.