Forest Fire Meatballs Dutch Oven Recipe
Forest Fire Meatballs Dutch Oven Recipe
It’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce so good, it’ll make your taste buds explode!
Ingredients:
• Extra-virgin olive oil, for brushing on Dutch Oven
• 3 ounces sliced pepperoni
• 1 pound ground beef chuck
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 teaspoon sweet paprika
• Kosher salt and freshly ground pepper
• 1 14-ounce jar roasted red peppers or Piquillo Peppers, drained
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
Directions
Preheat the Dutch Oven 12” deep or 14” to 400 degrees F lightly oil with olive oil or your favorite oil.
Chop up pepperoni until it is a size you like (small); transfer to a mixing bowl. Add the beef, Panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into 20 golf ball-size meatballs and place inside your Dutch Oven. Bake turning halfway through, until browned, about 12 minutes. You are cooking with the lid off!! Or if you like put the lid on and you will not have to turn them. It will turn brown but will not have the crispy pieces on the outside.
Meanwhile, add the roasted red peppers, chopped as you like (small), and tomato paste to a cast iron skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 more minutes; season with salt and pepper.
Transfer the sauce to the meatballs and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.
Forest Fire Meatballs Dutch Oven Recipe