Spaghetti and Spicy Roasted Pepper Meatballs

I like to use some of the frozen red bell peppers which I have roasted and frozen last 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. Fresh fruit or espresso with biscotti makes a nice finish to the meal.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 18 large meatballs

Ingredients

• For the meatballs

• 1  lb lean ground beef
• 1  lb  ground veal (or may use ground beef or ground pork as well)
• 2⁄3 cup  roasted red pepper, minced
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon  minced garlic
• 1⁄2 onion, minced
• 2  eggs
• 1  cup  soft breadcrumbs (pulse bread slices in your food processor or crumble stale bread with fingertips)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2-1  teaspoon red pepper flakes (adjust for preferred spiciness)
• 1⁄2-1  cup water

• Serve meatballs with

• 1 1⁄2-2  quarts  spaghetti sauce
•  cooked spaghetti (I use Dreamfield's lower glycemic spaghetti)

Directions

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.
2. Line a baking pan with nonstick foil or nonstick spray.
3. Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
4. Bake in a preheated 350F oven for 40 minutes or until firm.
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.
6. Serve meatballs in sauce over cooked spaghetti.