Spaghetti and Spicy Roasted Pepper Meatballs

6
Servings
20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"I like to use some of the frozen red bell peppers which I have roasted and frozen from summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Can easily make these ahead, freeze, and use on a weeknight."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (233.7 g)
  • Calories 446.7
  • Total Fat - 24.3 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 191.2 mg
  • Sodium - 439.6 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.5 g
  • Protein - 41.2 g
  • Calcium - 138.1 mg
  • Iron - 4.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.

Step 2

Line a baking pan with nonstick foil or nonstick spray.

Step 3

Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.

Step 4

Bake in a preheated 350F oven for 40 minutes or until firm.

Step 5

Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.

Step 6

Serve meatballs in sauce over cooked spaghetti.

Tips & Variations


  • Serve meatballs with 1 1/2-2 quarts spaghetti sauce
  • Serve over cooked spaghetti (I use Dreamfield's lower glycemic spaghetti)

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