Pork Meatballs & Peppers

  • 1 pound ground pork
  • 1 tablespoon fennel pollen
  • 1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 red or yellow bell peppers, cored and cut into 1/2-inch strips (2 cups)
  • 1 onion, cut into 1/2-inch slices (1 1/2 cups)
  • 1 can tomato sauce (15 ounces)
  • 6 ounces fresh mozzarella
  • Mix together pork, fennel, Parmigiano, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Form into 1 1/2-inch balls. Heat oil in a large straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until golden brown, 5 to 6 minutes; transfer to a plate.nullADVERTISEMENT
  • Add peppers, onion, and 1/4 cup water to skillet and cook, stirring occasionally, 4 to 6 minutes. Stir in tomato sauce and 3/4 cup water. Season with salt and pepper and return meatballs and any accumulated juices to pan. Bring to a boil, then reduce heat to low. Partially cover skillet and simmer until meatballs are cooked through, about 10 minutes.
  • Preheat broiler, with rack 6 inches below element. Top everything with mozzarella. Broil until cheese melts, about 2 minutes.

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