Italian Meatballs with Peppers
Savor the bold and comforting flavors of Italian Meatballs with Peppers, a hearty dish that brings together tender, perfectly seasoned meatballs and a vibrant pepper-infused tomato sauce. Made with a savory blend of ground beef, pork, breadcrumbs, Parmesan cheese, and fresh herbs, these juicy meatballs are pan-seared to golden perfection before being simmered with colorful strips of red and green bell peppers in a rich, aromatic crushed tomato sauce. Infused with oregano, basil, and optional crushed red pepper flakes for a gentle kick, this wholesome recipe is a delightful balance of hearty and fresh flavors. Ready in just one hour, this crowd-pleasing dish pairs beautifully with spaghetti, rice, or a side of crusty Italian bread, making it a versatile dinner option for busy weeknights or special family gatherings. Perfect for lovers of classic Italian cuisine, it’s a flavorful, comforting meal you'll want to cook again and again!
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 1 medium Onion, diced
- 1 large Red bell pepper, sliced into strips
- 1 large Green bell pepper, sliced into strips
- 28 oz Crushed tomatoes (canned)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix gently with your hands until evenly combined. Do not overmix to avoid tough meatballs.
Form the mixture into 1 1/2-inch meatballs, roughly the size of a golf ball. You should get approximately 16-18 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear the meatballs for 2-3 minutes on each side, until nicely browned. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened. Add the sliced red and green bell peppers and cook for an additional 3-4 minutes until slightly tender.
Stir in the crushed tomatoes, oregano, basil, and crushed red pepper flakes (if using). Bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the meatballs simmer in the sauce for 20-25 minutes, until cooked through and the flavors meld together.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the Italian meatballs with peppers over spaghetti, rice, or alongside crusty bread for a satisfying meal.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
