Fresh City Classic Spaghetti & Meatballs

By • December 18, 2017 0 Comments

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Author Notes: Tell us about your recipe.dee

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Serves 4-6

  • 1 packet brown rice spaghetti
  • 4.5 quarts water
  • 1 Italian herb pasta sauce
  • 1 green pepper, roughly chopped
  • 1 cup grated parmesan
  • 1 pint grape tomatoes, halved
  • 3 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 bunch basil, roughly chopped
  • 2 tablespoons olive oil
  • to taste salt + pepper
  1. To make the meatballs: Finely dice 1/4 of the chopped green pepper. Mix minced garlic, ground beef, 1/4 cup basil, diced green pepper, and a pinch of salt and pepper until well combined. Using your hands, form mixture into small golf ball size rounds. Place meatballs in a semi-dish roasting pan. Add tomato halves and remaining green pepper. Drizzle with oil and a pinch of salt. Roast under 375 F until meatballs are well cooked through (about 25 minutes). Remove from heat. Use a medium size bowl to mix meatballs with 1/4 of the pasta sauce. Mix until evenly coated
  2. To make the Spaghetti: Heat a large pot of boiling water with a pinch of salt. Add pasta and cook until pasta is soft (about 15 minutes). In a colander drain pasta well and let cool slightly. Add remaining 3/4 of the pasta sauce to a large bowl and mix with well drained spaghetti until evenly coated. Add in tomatoes and green pepper and toss.
  3. Serve spaghetti into separate bowls. Add 3-4 meatballs and sprinkle on parmesan cheese to your liking.

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