Meatballs and Bell Peppers
Delight your taste buds with this hearty and flavorful recipe for Meatballs and Bell Peppers, a comforting dish that combines tender homemade beef meatballs with a medley of colorful bell peppers and onions in a rich tomato-based sauce. Perfectly seasoned with garlic, parsley, Parmesan cheese, and a blend of Italian herbs, the meatballs are browned to perfection before being simmered in a savory sauce. The vibrant bell peppers and onions add a subtle sweetness and a burst of color, making this dish both visually stunning and irresistibly delicious. Ready in just an hour, this versatile recipe can be served over pasta, rice, or even crusty bread for a satisfying meal that’s sure to become a family favorite. Whether you're preparing an easy weeknight dinner or a cozy weekend feast, this one-pan wonder is as wholesome as it is mouthwatering.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil (e.g., olive oil)
- 3 Bell peppers (red, yellow, and green), sliced
- 1 large Onion, sliced
- 400 grams Canned crushed tomatoes
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 120 milliliters Water or beef broth
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all the ingredients are fully incorporated.
Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter, and set aside.
Heat 2 tablespoons of cooking oil in a large skillet or sauté pan over medium heat.
Add the meatballs to the skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set them aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 5 minutes until the vegetables are slightly tender.
Add the canned crushed tomatoes, sugar, dried oregano, dried basil, and water or beef broth to the skillet. Stir to combine and bring the mixture to a simmer.
Return the meatballs to the skillet and carefully nestle them into the sauce.
Cover the skillet with a lid and let the dish simmer for 25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the meatballs and bell peppers hot, either on their own or over cooked pasta, rice, or crusty bread.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 777 mg | 17% | |
*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.
