Recipes / Veal

Spaghetti and Spicy Roasted Pepper Meatballs

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Recipe by PalatablePastime

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: 1hr 30mins
SERVES: 6
YIELD: 18 large meatballs
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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