Credit: Quentin Bacon

Recipe Summary test

20 mins
20 mins
Makes 6 servings (serving size: 1 1/2 cups pasta, 4–5 meatballs, and about 1 3/4 cups sauce)


Ingredient Checklist


Instructions Checklist
  • For sauce, heat oil in a large pot over medium-high heat. Add onion and peppers, and cook 7 minutes or until tender. Add garlic, and cook 2 minutes more.

  • Add ripe tomato and remaining 7 sauce ingredients (through crushed pepper); stir. Bring to a boil; reduce heat to a simmer, and cover and cook 20 minutes.

  • Preheat broiler.

  • For meatballs, stir together meats, egg whites, breadcrumbs, and salt and pepper in a large bowl until just combined. (Don't overwork.) Using slightly wet hands, form 1-ounce (walnut-size) meatballs and place on a baking sheet. Broil 4 inches from flame, turning, 2–3 minutes or until browned.

  • Add meatballs to sauce; cover and simmer 30 minutes. Divide cooked pasta, sauce, and meatballs among 6 bowls. Garnish each with 1 tablespoon Parmesan cheese.

Nutrition Facts

521 calories; fat 7g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 44g; carbohydrates 76g; fiber 12g; cholesterol 51mg; iron 7mg; sodium 801mg; calcium 114mg.