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Fresh Summer Salsa and Meatballs Recipe

by Catherine Pappas

Ingredients

For the Meatballs: 2 ¼ lbs of ground beef 3 slices of rye bread – soaked in milk 2 eggs ¼ cup of parmesan cheese ¼ cup of shredded mozzarella ¼ cup of chopped Italian parsley ½ tsp. salt ¼ tsp. black pepper

For the Salsa: 3 bell peppers 1 pint of grape tomatoes ½ onion 3 cloves garlic ½ jalapeño 2 tablespoons of raisins 2 tablespoons honey 1 tablespoon capers Handful of fresh basil

Directions

1. Combine all of the above ingredients in a bowl and mix together well.
2. Form into desired sized meatballs.
3. Heat a large frying pan with 2 tablespoons of olive oil and sauté the meatballs.
4. When the meatballs are firm they are cooked.
5. For the Salsa:
6. Preheat Oven 350 degrees:
7. Slice and place the tomatoes on a baking sheet. Bake 30-35 minutes. Set aside and let the peppers and tomatoes cool.
8. When they are cooled place in a food processor with the rest of the ingredients and give a few good chops until the desired consistency is reached.
9. Serve with the meatballs or fresh veggies and chips.

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