Meatballs and Mixed Peppers
Elevate your weeknight dinner with this comforting and flavor-packed recipe for Meatballs and Mixed Peppers. Juicy meatballs made with a savory blend of ground beef, ground pork, Parmesan cheese, and aromatic herbs are lightly browned to perfection before simmering in a hearty tomato-based sauce loaded with vibrant red, yellow, and green bell peppers. A touch of paprika and optional chili flakes adds gentle heat, while fresh parsley brightens the final dish. Ready in under an hour, this one-pan meal delivers a delightful balance of textures and flavors, perfect for serving over rice, pasta, or alongside crusty bread. Ideal for meal prep or family dinners, this recipe is both classic and versatile, ensuring every bite is a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 50 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, sliced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, oregano, basil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, shape the mixture into small meatballs, about the size of a tablespoon each. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking them until browned on all sides, about 5 minutes per batch. Remove the browned meatballs and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the onion and remaining garlic and sauté until fragrant and translucent, about 2 minutes.
Add the sliced red, yellow, and green bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the diced tomatoes, tomato paste, paprika, and red chili flakes (if using). Mix well to combine.
Return the meatballs to the skillet, nestling them into the sauce and peppers. Lower the heat to a simmer, cover the skillet with a lid, and let it cook for 20 minutes, stirring occasionally to ensure even cooking.
Taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
Once the meatballs are fully cooked and the peppers are tender, sprinkle the dish with fresh chopped parsley for garnish.
Serve hot with your choice of side, such as crusty bread, rice, or pasta.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1141 mg | 24% | |
*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.
