Spaghetti and Spicy Roasted Pepper Meatballs
Recipe: #8205
February 22, 2013
Categories: Dinner, Main Dish, Beef, Ground Beef, Vegetables, Peppers, Italian, North American, Make-Ahead, Sunday Dinner, Weeknight Meals, Oven Bake more
"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
Ingredients
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 by Step Method
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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