New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sarah Whitman-Salker
- In a small sauté pan, heat 1 tablespoon of the olive oil over medium heat. Sauté the onion and bell pepper until soft, about 10 minutes.
- Combine the meat with the sautéed onion and pepper, the egg, the breadcrumbs, and salt, pepper and paprika. With wet hands, form the meat into small balls.
- Heat the remaining 1 tablespoon of the olive oil in a sauté pan and cook the meatballs until browned on all sides and cooked through. Serve with toothpicks, or a simple tomato sauce for dipping and crusty bread for mopping everything up.