Superb Balsamic Polpettine With Arugula and Grilled Peppers

• 3 red bell peppers
• 2 yellow bell peppers
• 2 garlic cloves, finely minced
• 1 tablespoon parsley, chopped
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon black pepper
• 800 g ground pork, and or 800 g ground veal
• 1 cup chopped fresh parsley (or less if you're not fond of parsley)
• 3 egg yolks
• 1 garlic clove, minced
• 12 cup all-purpose flour
• 1 tablespoon olive oil
• 200 g high quality parmesan cheese (freshly grated)
• 12 cup high quality balsamic vinegar
• 4 cups arugula leaves, washed and dried
• 14 teaspoon salt
• 14 teaspoon black pepper

1. Place entire bell peppers under the broiler at 230C for one hour, turning them frequently.
2. Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
3. Add garlic, parsley, olive oil, salt and pepper.
4. In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
5. Make meatballs with a diameter of approximately 2cm and roll them in flour.
6. Heat olive oil in a skillet over medium heat.
7. Place meatballs in skillet and cook until done.
8. Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
9. On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.

red bell peppers, yellow bell peppers, garlic, parsley, olive oil, salt, black pepper, ground pork, parsley, egg yolks, garlic, flour, olive oil, parmesan cheese, balsamic vinegar, arugula, salt, black pepper

Taken from www.food.com/recipe/superb-balsamic-polpettine-with-arugula-and-grilled-peppers-199012 (may not work)