Maddys Roasted Red Pepper Spaghetti And Meatballs Recipes

SPAGHETTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

ITALIAN MEATBALLS AND PEPPERS BY PAM®

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.

SPAGHETTI AND SPICY ROASTED PEPPER MEATBALLS

Steps:

• Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.
• Line a baking pan with nonstick foil or nonstick spray.
• Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
• Bake in a preheated 350F oven for 40 minutes or until firm.
• Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.
• Serve meatballs in sauce over cooked spaghetti.

PENNE AND MEATBALLS WITH RED PEPPER SAUCE

Steps:

• Cook penne pasta according to package directions; drain, rinse, and keep warm.
• In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
• Mix and shape into 1 inch meatballs.
• Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
• (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
• Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
• Remove meatballs to a plate.
• In blender, combine evaporated milk and flour; buzz until blended.
• Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
• Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
• Return meatballs to pan.
• Serve over hot penne pasta.

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.