Yummy Meatballs and Pasta Dish
How often do you sneak in veggies to your family’s favorite meals?
Next time your picky eater gives you a hard time about eating carrots (or other yummy veggies) try adding them into the meatballs, meat patties or sauce itself.
Beef & Veggie Meatballs over Pasta
1 pound lean ground beef
1 large carrot, steamed and chopped
1 bell pepper (red, yellow, orange or green), chopped
1 egg, lightly beaten
1/4 cup plain breadcrumbs, plus more for rolling meatballs in
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon dry parsley
1/2 teaspoon garlic powder
Salt and pepper to taste
Cooking spray (for baking)
4 cups Favorite Pasta Sauce
4 cups Cooked Barilla Penne Pasta (or other pasta of choice)
Wash veggies. Peel and steam carrot. Chop bell pepper and carrot into small pieces.
In a large bowl combine ground beef, veggies, egg, seasonings and breadcrumbs. Mix everything well until combined. Form meatballs by rolling meat mixture between your palms until you have a round ball. Roll each meatball in breadcrumbs. Repeat with remaining meat mixture.
Take a large baking sheet and spray it with cooking spray. Put meatballs on the sheet in a single layer about inch apart. Bake in preheated oven on 400F for about 15 to 20 minutes, turning them once mid baking.
While meatballs are baking, cook pasta how you usually do. When done, drain and set aside. Heat sauce. When the sauce starts to bubble add in meatballs and cook over low heat for about 5 minutes.
To serve, add 1/2 cup of cooked pasta into plate, top it with 4 meatballs and spoon about 1/2 cup of sauce over them. This recipe makes about 8 servings and nutrition facts below are for the entire meal (1/2 cup of pasta, 1/2 cup of sauce and 4 meatballs).
Note: This recipe is quiet large and perfect when you are expecting company (or if you have a large family), but if you are not going to use all of the meatballs at the time you can freeze them after baking (when they cool) and use them with other recipes like this Meatball Sub Sandwich.