Italianmeatballswithpeppers Recipes

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ITALIAN MEATBALLS AND PEPPERS BY PAM®



Italian Meatballs and Peppers by PAM® image

This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 4h15m

Yield 6

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
1 (28 ounce) can Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 (6 ounce) can Hunt's® Tomato Paste
24 (1/2 ounce) frozen cooked Italian-style meatballs
1 (14 ounce) package frozen bell pepper strips
10 ounces dry penne pasta, uncooked
6 tablespoons Kraft® Grated Parmesan Cheese

Steps:

  • Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
  • Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g

ITALIAN MEATBALLS WITH PEPPERS



Italian Meatballs With Peppers image

Meatballs seasoned with Italian herb mix and enriched with mushrooms. Served with rice and a crisp salad these meatballs are fabulous

Provided by Annacia

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground turkey
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced fresh mushrooms
1 garlic clove, finely chopped
1 teaspoon instant chicken flavor instant bouillon
1 (12 fluid ounce) can fat-free evaporated milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
chopped fresh parsley

Steps:

  • Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
  • Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
  • Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
  • Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.
  • Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
  • Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

Nutrition Facts : Calories 282.9, Fat 7.8, SaturatedFat 1.9, Cholesterol 54.8, Sodium 296.2, Carbohydrate 30.5, Fiber 1.2, Sugar 8.9, Protein 22.4

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