Made with a blend of beef, pork and veal, the hearty meatballs in this classic pasta dish are given flavor and richness from our Granulated Green Bell Peppers, onions and herbs. Thanks to the addition of milk-soaked bread, the meatballs stay moist throughout the cooking process and absorb the delicious, zesty flavor of herb-laced tomato sauce.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Classic Spaghetti and Meatballs
Copyright Recipe © 2015 Woodland Foods

Ingredients

Serves 4

Directions

  1. 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.

  2. Form mixture into 1-1/2-inch meatballs.

  3. 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.

  4. 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.

  5. 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.

  6. Ladle meatballs and sauce atop cooked noodles and serve.