Place red bell pepper on rack in broiler pan so surface of pepper is 3-5 inches from heat source. Broil 10-15 minutes or until skin blisters, turning occasionally. Place pepper in paper bag; close and let stand 15-20 minutes to loosen skin.

Meanwhile, combine ground beef, bread crumbs, egg, parsley, garlic, salt and ground red pepper, mixing lightly but thoroughly.

Shape meat mixture into 35 meatballs, using about 1 tsp. For each. Place on rack in open roasting pan; reserve. Remove loosened skin and seeds from pepper; cut into 1/4 inch pieces.

Heat oil in large skillet over medium-low heat. Add onion and garlic; cook and stir 2-3 minutes. Combine broth and cornstarch. Add broth mixture, wine, tomato paste, thyme and red pepper pieces to pan. Cook over low heat 10-12 minutes or until slightly thickened, stirring occasionally.

Meanwhile, bake meatballs in 325 °C F oven 10 minutes. Remove meatballs; drain on paper towels. Stir meatballs into sauce; serve hot. Yields: 4 servings Typed in MMformat by cjhartlin@msn. Com