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Meatballs in Roasted Red Pepper Sauce

Meatballs in Roasted Red Pepper Sauce

A Winter Staple



  • 2 Large Eggs
  • 3 Tbsp. Finely Chopped Fresh Basil
  • 2 Tbsp. Finely Chopped Fresh Parsley
  • 1 Tsp. Dried Oregano
  • 3/4 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • 3 Tbsp. Botticelli Minced Garlic
  • 1/2 lb of Ground Beef
  • 1/2 lb of Ground Pork
  • 1/2 lb of Ground Veal
  • 3/4 Cup Bread Crumbs
  • 1/2 Cup Grated Parmigiano-Reggiano Cheese, plus more for garnish
  • 3 Tbsp. Botticelli Frying Olive Oil

For the Sauce:




In a large bowl, add the three meats, eggs, herbs, salt, black pepper, garlic, bread crumbs, and the parmigiano-reggiano cheese. Using a spatula or by hand, mix well and evenly to combine.

Begin rolling the mixture into golf-ball sized meatballs and set aside.

Heat a large skillet over medium-high heat with the frying olive oil. Place your meatballs into the pan once it heated. Let them cook until they start to brown on one side, about 2-3 minutes. Once they are browned, flip them over. Cook for another 2-3 minutes. Repeat with all of the meatballs.

Once, all of your meatballs are cooked, place them in a large sauce pot. Pour the pasta sauce in along with about a cup full of water. Add in the strips of sweet red peppers. Let cook down for about 20 minutes stirring gently. Remove from heat once the sauce has thickened. 

Pour over spaghetti or even a fresh bowl of polenta. 



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