Spaghetti and Spicy Roasted Pepper Meatballs
February 22, 2013
"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."
- 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
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.
Line a baking pan with nonstick foil or nonstick spray.
Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
Bake in a preheated 350F oven for 40 minutes or until firm.
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.
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)