Meatballs and Peppers

Ingredients

• 1  bay leaf 
• 10.5 ounce beef consomme canned
• 0.5 teaspoon pepper black freshly ground
• 1 ounce bread whole-wheat
• 1 large egg white 
• 2 tablespoons flour all-purpose
• 1  garlic clove crushed
• 1 cup bell pepper green thinly sliced
• 1 pound ground round 
• 2 teaspoons olive oil 
• 1 tablespoon onion finely chopped
• 0.5 teaspoon oregano dried
• 1 cup bell pepper red thinly sliced
• 0.5 teaspoon salt 
• 0.3 cup water 
• 1.3 cups water 
• 2 teaspoons citrus champagne vinegar 
• 1 cup bell pepper yellow thinly sliced
• 0.3 cup or dried fresh finely chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs.
4. Heat olive oil in a large nonstick skillet over medium-high heat.
5. Add meatballs; cook for 10 minutes, browning on all sides.
6. Combine flour and 1/4 cup water in a small bowl; stir with a whisk.
7. Add to bell pepper mixture in saucepan.
8. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar.
9. Remove bay leaf.