Super convenient and easy Granulated Green Bell Peppers add sweetness are moisture. Other standard ingredients like dried basil, oregano and garlic bring flavor to the sauce in this classic Italian dish.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Serves 4
-
2 Pounds Ground Meatloaf Mix (Beef, Pork, And Veal)
-
1 1/2 Teaspoons Granulated Green Bell Pepper
-
2 Medium Onions, finely chopped, divided
-
2 Large Eggs
-
1 Teaspoon Kosher Sea Salt Flakes
-
1/2 Teaspoon Ground Black Peppercorns Dustless
-
2 Slices Bread, crusts removed and soaked in 1/2 cup milk
-
1 1/2 Tablespoons Olive Oil, divided
-
2 Cloves Garlic, minced
-
1 (28 Oz.) Can Crushed Tomatoes
-
1 Teaspoon Dried Basil
-
1 Teaspoon Ground Oregano
-
1/4 Teaspoon Crushed Red Pepper, optional
-
1 Pound Dry Spaghetti Noodles, cooked
Directions
-
Place meat, Granulated Green Bell Pepper, 1 onion, eggs, 1 teaspoon salt and 1/2 teaspoon black pepper in large bowl. Squeeze excess liquid from bread, discard milk and add bread to bowl. Mix, using hands, until thoroughly combined, but do not over-mix.
-
Form mixture into 1-1/2-inch meatballs.
-
Heat 1-1/2 tablespoons oil in large nonstick frying pan over medium-high heat. Working in batches, add meatballs when oil is shimmering. Brown on all sides and transfer onto paper towels to drain.
-
Heat remaining 1 tablespoon olive oil in large Dutch oven over medium heat. Add remaining onion, along with garlic, and cook, stirring often, until tender, about 7 minutes. Add tomatoes, basil, oregano, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine.
-
Reduce heat to low, add meatballs and partially cover. Simmer, stirring occasionally, until meatballs are cooked through and sauce is slightly thickened, 25 minutes. Taste and adjust seasonings, if needed.
-
Ladle meatballs and sauce atop cooked noodles and serve.