Meatballs and Peppers

Ingredients

1 cup thinly sliced green bell pepper

1 cup thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1 1/3 cups water

1 (10 1/2-ounce) can beef consomme

1 bay leaf

1 (1-ounce) slice whole-wheat bread

1 pound ground round

1 tablespoon finely chopped onion

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg white

1 garlic clove, crushed

2 teaspoons olive oil

2 tablespoons all-purpose flour

1/4 cup water

1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil

2 teaspoons white wine vinegar

Preparation

Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

source: http://www.myrecipes.com/recipe/meatballs-peppers