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maddy's roasted red pepper spaghetti and meatballs

MH_643e86315c5fb avatar
Recipe by
M H
@MH_643e86315c5fb
Anywhere, AL

A sweet and tangy light sauce that compliments savory meatballs. The spaghetti is great on its own as well.

yield 3 -4
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For maddy's roasted red pepper spaghetti and meatballs

  • FOR THE SAUCE
  • 2 lg
    tomatoes seeded
  • 12 oz jar
    sweet roasted red peppers drained
  • 2 tsp
    chopped fresh garlic or jarred
  • 1 Tbsp
    red wine vinegar
  • 1 tsp
    salt
  • 1/2 tsp
    coarse black pepper
  • 1/2 tsp
    anise seed
  • 1/2 Tbsp
    fresh basil
  • 1/2 Tbsp
    fresh oregano
  • 2 Tbsp
    sliced black olives
  • 5 Tbsp
    sugar
  • FOR THE MEATBALLS
  • 1 lb
    hamburger
  • 1 lb
    rolled sausage
  • 1 md
    sweet white onion finely diced
  • 1 lg
    egg
  • 1/2 c
    grated parmesan cheese
  • 4 slice
    artisan or white bread finely chopped
  • 1 Tbsp
    parsley
  • 1 Tbsp
    salt
  • 1/2 Tbsp
    coarse black pepper
  • 1/4 c
    milk
  • PASTA
  • 1 box
    barilla spaghetti, or another of your choice.

How To Make maddy's roasted red pepper spaghetti and meatballs

  • 1
    Place Seeded tomatoes (to seed them, cut them in quarters and remove seeds with a spoon), roasted red bell peppers, garlic, red wine vinegar, salt, pepper, anise seed, basil and oregano in a blender. Blend on low until well mixed, about 3 - 5 minutes.
  • 2
    Pour the sauce into a cooking pan, and heat to a simmer. Add the black olives and the sugar in and stir. Simmer for 10 minutes and taste. If you want your sauce slightly sweeter, add a little more sugar a little bit at a time. Allow the sauce to simmer while you make the meatballs.
  • 3
    Preheat oven to 400 degrees. Place all the meatball ingredients in a large bowl. Mix together lightly using your fingertips until combined. TIP: When making meatballs, meatloaf, hamburgers etc., packing the meat down will lead to less moist and more dense meat, so roll gently!
  • 4
    Line a baking sheet with parchment paper. Use a standard ice cream scoop to scoop out the meat mixture onto the paper. Using a scoop creates even-sized meatballs that cook evenly. You can make as many meatballs as you feel you and your dinner companions will eat, or you can make them all at once. I always make just enough meatballs for one serving for Bill and I. The remaining meat mixture can be frozen in zip lock bags in quantities that you choose. The left over sauce can be frozen in the same way. Then when you want spaghetti and meatballs you can simply warm up a bag of the sauce and bake fresh meatballs.
  • 5
    Lightly roll each scoop of meat into a ball and place back on the parchment paper. Bake at 400 degrees for 10 minutes. Open the oven and turn the meatballs over with a small spoon. Bake for another 10 minutes.
  • 6
    When baked, placed the meatballs in the sauce and simmer for 15-30minutes with the lid off, until sauce thickens. If you want a thicker sauce, add a little cornstarch. Serve over Al dente spaghetti, and sprinkle with parmesan.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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