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Agristo super crispy deep ridged crinkle slices |
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500 grams |
minced beef |
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1 |
egg |
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0.25 cup |
breadcrumbs |
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1 clove |
garlic, finely chopped (for the meatballs) |
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2 cloves |
garlic, finely chopped (for the sauce) |
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0.5 |
onion, finely chopped (for the meatballs) |
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1 |
onion, finely chopped (for the sauce) |
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1 teaspoon |
dried oregano |
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Salt and pepper to taste |
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2 tablespoons |
neutral oil |
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400 grams |
diced tomatoes (1 can) |
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70 grams |
tomato puree (1 can) |
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1 teaspoon |
dried basil |
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2 |
red bell peppers, cut into strips |
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1 |
yellow bell bell pepper, cut into strips |
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1 cup |
green olives, pitted |
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1 cup |
black olives, pitted |
Prepare the super crispy deep ridged crinkle slices according to the cooking instructions.
Mix the minced meat, egg, bread crumbs, garlic, onion, dried oregano, salt and pepper in a bowl until everything is well combined.
Form the mixture into small meatballs, about the size of a ping-pong ball.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Fry the meatballs in the hot oil until golden brown on all sides. Remove them from the pan and set aside.
In the same pan, add some more neutral oil as needed and sauté the chopped onion and garlic until softened, about 2 minutes.
Add the red and yellow bell bell pepper strips to the pan and sauté for 5-7 minutes until softened.
Add the diced tomatoes, tomato paste, dried basil, salt and pepper to the pan. Stir well and simmer for 10-15 minutes, until the sauce has thickened slightly.
Add the fried meatballs and olives to the sauce. Simmer for another 10 minutes, allowing the meatballs to cook and all the flavors to come together.