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🍝 Spaghetti with Meatballs in Tomato-Pepper Sauce

845 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• olive oil
• 600 g minced meat
• 1 egg
• breadcrumbs
• salt
• pepper (from the mill)
• 2 red bell peppers
• 1 tsp paprika powder (hot)
• 400 g chunky tomatoes (can)
• 100 ml meat broth
• 400 g spaghetti
• cayenne pepper
• 2 tbsp chopped parsley

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Heat 1 tablespoon of oil in a pan.
4. 4. Sauté half of the onions and garlic in the hot oil.
5. 5. Transfer the sautéed vegetables into a bowl.
6. 6. Add the minced meat and the egg to the bowl.
7. 7. Add enough breadcrumbs so that the mixture is easy to shape.
8. 8. Season the meat mixture with salt and pepper.
9. 9. Shape small balls from the meat mixture.
10. 10. Heat 2 tablespoons of oil in a large pan.
11. 11. Fry the meatballs on all sides.
12. 12. Remove the meatballs from the pan and set them aside.
13. 13. Wash the bell peppers.
14. 14. Halve the bell peppers and remove the seeds.
15. 15. Dice the bell peppers roughly.
16. 16. Heat 2 tablespoons of oil in the same pan.
17. 17. Sauté the remaining onions and garlic in the hot oil.
18. 18. Add the diced bell peppers to the pan.
19. 19. Add the paprika powder to the pan.
20. 20. Add the tomatoes to the pan.
21. 21. Pour the broth over the vegetables.
22. 22. Let the sauce simmer gently for about 4 to 5 minutes.
23. 23. Add the meatballs to the sauce.
24. 24. Let the meatballs cook covered for about 5 minutes.
25. 25. Cook the spaghetti in boiling salted water al dente.
26. 26. Drain the spaghetti.
27. 27. Distribute the spaghetti onto plates.
28. 28. Season the sauce with salt and cayenne pepper.
29. 29. Pour the sauce over the spaghetti.
30. 30. Sprinkle the dish with parsley.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 845
• Protein: 47 g · Fett/Fat: 35 g · Carbs: 84 g