Italian Meatballs with Sweet Peppers Sauce The secret to perfect meatballs is with Bertolli Rustic Cut Sweet Peppers sauce! They are so delicious for appetizers, your entire meal and the leftovers are excellent too! 4 Servings 20 minutesPrep Time 30 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Jar Bertolli® Rustic Cut™ Sweet Peppers with Hearty Vegetable Sauce 1 lbs lean Ground Beef (85/15) 1 tsp Sour Cream 1 Large Egg 1/2 cup Parmesan Cheese, dry grated 1 tsp Kosher salt, not fine table salt 1/4 tsp Black Pepper 1 tsp Onion Powder 1 tsp Dried Oregano 1/4 tsp Cayenne Pepper Directions Step 1: In a large bowl, use your hands to mix the ground beef, sour cream, egg, Parmesan cheese, kosher salt, and black pepper. Wet your hands and shape the mixture into 12 meatballs, each weighing about 2oz. Step 2: In a large, wide pot, heat the Bertolli olive oil over medium heat. Add the garlic and cook, stirring, about 1 minute, just until golden. Add 1 jar of Bertolli Rustic Cut Sweet Peppers sauce, onion powder, oregano, and cayenne. Bring to a boil. Add kosher salt and black pepper as needed. Step 3: Add the meatballs, spooning the sauce on top. Cover, reduce the heat to medium-low, and simmer the meatballs until they are cooked through, for about 30 minutes. Start checking on them after 20 minutes – they might cook faster, depending on your stove. Step 4: Remove the lid and turn the cooked meatballs in the sauce to coat. Garnish them with parsley and serve. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Four Cheese Chicken Alfredo Stuffed Shells Get Cooking Tuscan Table Fall Get Cooking Cacio e Pepe Mushroom and Spinach Risotto Get Cooking Antipasto Tray Get Cooking White Wine Lemon Garlic Shrimp Malfaldine Get Cooking Marinade Ratio Get Cooking
