Superb Balsamic Polpettine With Arugula And Grilled Peppers

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 3 red bell peppers
• 2 yellow bell peppers
• 2 garlic cloves, finely minced
• 1 tablespoon parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 800 g ground lamb, 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
• 1/2 cup all-purpose flour
• 1 tablespoon olive oil
• 200 g high quality parmesan cheese (freshly grated)
• 1/2 cup high quality balsamic vinegar
• 4 cups arugula leaves, washed and dried
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 place entire bell peppers under the broiler at 230°c 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.