Superb Balsamic Polpettine With Arugula and Grilled

Name: Superb Balsamic Polpettine With Arugula and Grilled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 2 yellow bell peppers; 2 garlic cloves, finely minced; 1 tablespoon parsley, chopped; 1 tablespoon olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 800 g ground pork, and or 800 g ground veal; 1 cup chopped fresh parsley (or less if you're not fond of parsley); 3 egg yolks; 1 garlic clove, minced; ½ cup all-purpose flour; 1 tablespoon olive oil; 200 g high quality parmesan cheese (freshly grated); ½ cup high quality balsamic vinegar; 4 cups arugula leaves, washed and dried; ¼ teaspoon salt; ¼ teaspoon black pepper

Servings: persons

3 red bell peppers
2 yellow bell peppers
2 garlic cloves, finely minced
1 tablespoon parsley, chopped
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
800 g ground pork, and or 800 g ground veal
1 cup chopped fresh parsley (or less if you're not fond of parsley)
3 egg yolks
1 garlic clove, minced
½ cup all-purpose flour
1 tablespoon olive oil
200 g high quality parmesan cheese (freshly grated)
½ cup high quality balsamic vinegar
4 cups arugula leaves, washed and dried
¼ teaspoon salt
¼ teaspoon black pepper

1
Place entire bell peppers under the broiler at 230C for one hour, turning them frequently.
2
Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
3
Add garlic, parsley, olive oil, salt and pepper.
4
In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
5
Make meatballs with a diameter of approximately 2cm and roll them in flour.
6
Heat olive oil in a skillet over medium heat.
7
Place meatballs in skillet and cook until done.
8
Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
9
On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.

1149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 red bell peppers, 2 yellow bell peppers, 2 garlic cloves, finely minced, 1 tablespoon parsley, chopped, and more.

Yes, Superb Balsamic Polpettine With Arugula and Grilled Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Superb Balsamic Polpettine With Arugula and Grilled Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions