Argentine Flank Meatballs with Ricotta, Roasted Pepper Sauce, and Toasted Wheat

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a baking tray, drizzle with 1 tablespoon olive oil, and roast for 20 to 25 minutes, turning halfway through, until the skins are well blistered. Transfer them to a bowl and cover for 10 minutes so they steam; then peel, seed, and reserve the flesh.

2. 2

   While the peppers roast, quickly rinse the bulgur wheat and drain it. Warm it in a saucepan with 1 tablespoon olive oil for 1 to 2 minutes, stirring, until lightly toasted and fragrant. Add the vegetable broth or hot water and 1/2 teaspoon salt, cover, and cook over low heat for 12 to 15 minutes, until tender and the liquid is absorbed. Turn off the heat and let it rest covered.

3. 3

   For the meatballs, combine in a large bowl the ground flank beef, drained ricotta, egg, breadcrumbs, 2 minced garlic cloves, parsley, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ground chili flakes, 1/2 teaspoon salt, and black pepper. Mix just until combined without overworking.

4. 4

   Shape into 16 evenly sized meatballs. Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Brown the meatballs for 2 to 3 minutes per side, working in batches if needed, until colored on the outside. Set them aside on a plate.

5. 5

   In the same skillet, reduce to medium heat and add the onion, the remaining minced garlic clove, and a pinch of salt. Cook for 5 minutes until the onion softens. Add the roasted peppers, crushed tomatoes, white wine, and the remaining 1 teaspoon lemon zest. Cook for 4 to 5 minutes so the alcohol evaporates and the flavors concentrate.

6. 6

   Blend or process the pepper sauce until smooth and creamy. Return the sauce to the skillet, add the butter and the remaining 1/2 teaspoon dried oregano. Adjust salt and pepper, stir well, and nestle the browned meatballs into the sauce.

7. 7

   Transfer the skillet to the oven at 200 °C / 400 °F and bake for 10 to 12 minutes, or until the meatballs are fully cooked in the center and the sauce is gently bubbling.

8. 8

   Fluff the bulgur with a fork and mix it with the chopped scallion and a few drops of olive oil if desired. Serve a bed of toasted bulgur on each plate, top with the meatballs and plenty of roasted pepper sauce, and finish with the grated Sardo cheese.

9. 9

   Serve immediately, with a little extra parsley if you like, to highlight the fresh and rustic Argentine character of the dish.