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