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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Gruyere Stuffed Meatballs With Peppers and Olives Recipe

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This recipe for Gruyere Stuffed Meatballs With Peppers and Olives is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup finely grated gruyere cheese
2 1/2 oz thick sliced prosciutto cut into 1/8 inch dice (1/2 cup)
1/3 cup finely chopped flat leaf parsley
1 1/3 lbs. ground beef
fine sea salt
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 large red bell pepper, cut into ¼ inch dice
½ cup pitted kalamata olives
Directions:
Directions:
Mix together cheese, prosciutto, and 1/3 cup parsley in a bowl. Season beef with ½ teaspoon salt, then form into about 12 (1 ½ inch balls), Gently flatten meatballs with palm and mound cheese mixture in center of each, then reform meatballs around stuffing.
Heat oil and butter in a large, heavy skillet with lid over medium high heat. Fry meatball for 5-6 minutes, turning until well browned.
Add bell pepper, olives, and generous pinch of salt, reduce heat to medium and cook, covered until meatballs are cooked through and peppers are tender, about 5 minutes. Remove from heat and sprinkle with remaining parsley, serve warm.

 

 

 

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