Fresh Salsa and Meatballs

Catherine Cappiello Pappas


A delicious summer dish!

★★★★★ 1 vote
5 Min
20 Min


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


1For the Meatballs:
Combine all of the above ingredients in a bowl and mix together well.

Form into desired sized meatballs.

Heat a large frying pan with 2 tablespoons of olive oil and sauté the meatballs.
When the meatballs are firm they are cooked.
2For the Salsa:
Preheat Oven 350 degrees:

Slice and place the tomatoes on a baking sheet. Bake 30-35 minutes. Set aside and let the peppers and tomatoes cool.

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.

Serve with the meatballs or fresh veggies and chips.

About Fresh Salsa and Meatballs

Course/Dish: Beef
Other Tag: Healthy
Hashtag: #Meatballs