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easy meatball recipe Roasted Pepper Marinara With Herb Confetti
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This vibrant and hearty meatball dish features a rich roasted pepper marinara, perfect for a family weeknight meal or for batch cooking to enjoy healthy leftovers throughout the week.
Ingredients
- 1.5 lbs lean ground beef or a mix of beef and another lean ground meat like turkey
- 0.5 cup Panko breadcrumbs (or gluten-free panko/crushed gluten-free crackers)
- 1 large egg
- 0.25 cup grated Parmesan cheese (or nutritional yeast)
- 2 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz jarred roasted red peppers, drained and chopped
- 28 oz can crushed tomatoes
- 2 tbsp olive oil
- 0.25 cup fresh basil leaves, chopped
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, gently combine ground meat, breadcrumbs, egg, Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Mix until just combined; overmixing can make the meatballs dense.
- Form Meatballs: Roll the mixture into 1.5-inch balls, aiming for about 20-24 meatballs. Use a small scoop or lightly oiled hands for uniform size.
- Sear Meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear meatballs in batches for 2-3 minutes per side until golden brown and crispy on all surfaces. Transfer to a plate (they don’t need to be cooked through).
- Build Roasted Pepper Marinara: To the same skillet, add chopped roasted red peppers, sautéing for 2 minutes until fragrant and slightly softened. Pour in crushed tomatoes and bring the sauce to a gentle simmer, stirring occasionally.
- Simmer Together: Carefully return the seared meatballs to the simmering sauce. Cover and simmer over low heat for 15-20 minutes until the meatballs are cooked through and tender, and the rich sauce has thickened slightly.
- Finish and Serve: Stir in the fresh basil for a bright burst of flavor. Serve hot over your favorite pasta or zoodles.
Notes
Consider using grass-fed ground meat or organic tomatoes for premium quality, or plain breadcrumbs and store-brand canned goods for budget-friendly options. If meatballs stick during searing, ensure the skillet is hot enough or add more oil. For a faster method, bake meatballs at 400F (200C) for 15-20 minutes until browned instead of searing. Fresh basil offers the best flavor in summer, but dried herbs work well year-round. This recipe is excellent for batch cooking on Sunday for healthy leftovers throughout the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4-5 meatballs per serving
- Calories: 485 calories
- Sugar: 5 g
- Sodium: 530 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 150 mg