Fresh City Classic Spaghetti & Meatballs
Author Notes: Tell us about your recipe. —dee
Serves 4-6
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1
packet brown rice spaghetti
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4.5
quarts water
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1
Italian herb pasta sauce
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1
green pepper, roughly chopped
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1
cup grated parmesan
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1
pint grape tomatoes, halved
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3
garlic cloves, minced
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1
pound lean ground beef
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1
bunch basil, roughly chopped
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2
tablespoons olive oil
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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.
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