Meatball Sauce For Spaghetti
Created by Derf on February 20, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #8141
Ingredients
- 8 to 10 ounces whole wheat spaghetti
- Salted boiling water
- 2 teaspoons olive oil
- 12 to 24 small frozen meatballs, defrosted
- 1/2 cup sweet red pepper, cut in thin strips
- 1/2 cup sweet green pepper, cut in thin strips
- 1/2 cup sweet yellow pepper, cut in thin strips
- 1/2 cup sweet onion, chopped
- 3 garlic cloves, minced
- 4 Roma tomatoes, chopped
- 5 ounces sharp old cheddar cheese, grated and divided
- 1/2 teaspoon freshly ground pepper
- 1 (7 1/2 ounce can) pizza sauce (we like Primo hot and spicy)
- 1/4 cup fresh parsley, chopped (optional)
How to Make
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Step 1: Cook the spaghetti in the boiling salted water until al dente,6 or 7 minutes, do not overcook, drain and keep warm.
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Step 2: Meanwhile, add olive oil to large frypan over medium heat, add meatballs and brown on all sides. about 10 minutes.
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Step 3: Add all the sweet peppers, onion and garlic, cook stirring frequently until onion is softened and peppers are tender crisp, about 6 or 8 minutes.
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Step 4: Add chopped tomatoes and heat through, about 2 minutes; add half of the cheddar cheese the ground pepper,and pizza sauce, cook and stir until cheese melts into the sauce, about 3 minutes.
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Step 5: Dump the warm spaghetti into a large bowl, Pour the meatball sauce over and lightly mix. Sprinkle the other half of the cheddar cheese on top and garnish with parsley. serve hot.
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Step 6: Alternately serve the second half of the cheddar cheese separately to be added to individual servings.
Nutritional Facts
- Serving Size: 1 (264.2 g)
- Calories 559.7
- Total Fat - 21 g
- Saturated Fat - 6.2 g
- Cholesterol - 21.5 mg
- Sodium - 1079.9 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 3.2 g
- Sugars - 8.1 g
- Protein - 21.2 g
- Calcium - 345.8 mg
- Iron - 4.9 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.6 mg