Fresh City Classic Spaghetti & Meatballs

Name: Fresh City Classic Spaghetti &amp; Meatballs
Yield: Serves 4-6
Ingredients: 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

By dee

December 18, 2017

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Fresh City Classic Spaghetti & Meatballs — Photo by dee

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Author Notes: Tell us about your recipe. —dee

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

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
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.
Serve spaghetti into separate bowls. Add 3-4 meatballs and sprinkle on parmesan cheese to your liking.