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Peppers and Pesto Meatballs


Peppers and Pesto Meatballs

Peppers and Pesto Meatballs

Linda Larsen
I'm always thinking of new combinations of meatballs and pasta. I guess that's because growing up, my mom didn't usually make meatballs. They used to be quite time-intensive. Now, we can buy a package of frozen meatballs. The No Name Wild Rice Meatballs are my faves.

And there are always ways to use pesto.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 servings


  • 1 (16-ounce) package frozen precooked meatballs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (16-ounce) package whole wheat spaghetti or fettuccine pasta
  • 1 (9 to12 ounce container) basil pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees, or whatever the meatball package requires. And bring a large pot of water to a boil.

Place meatballs on a cookie sheet and bake as the package directs.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for 4-5 minutes. Add the bell pepper; cook and stir for 2-3 minutes.

Add the pasta to the boiling water. Remove the meatballs from the oven when they're fully heated.

Add the meatballs, pesto, and cream to the skillet with the vegetables and bring to a simmer, stirring frequently.

When the pasta is al dente, drain and add to the skillet; toss with tongs until coated. Sprinkle with cheese and serve.

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