Meatballs in Roasted Red Pepper Tomato Sauce

Dive into these juicy meatballs paired with a zesty roasted bell pepper tomato sauce. Big on flavour, this delectable sauce is well-worth the effort, just like any homemade spaghetti sauces. For added convenience, prepare the roasted bell peppers ahead of time and incorporate them into a variety of dishes!

Ingredients

2 lbs (approx. 0.9 kg) ground beef
2 red bell peppers
1 ½ cups crushed tomatoes
1 cup water
1/4 cup grated parmesan
2 garlic cloves, minced
2 Tbsp extra virgin olive oil, divided
1 Tbsp dry basil
2 tsp monkfruit sweetener
1 tsp onion powder
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 451
Net carbs: 5
Protein (grams): 48
Fat (grams): 24

Prep time: 15 min
Cook time: 1 hr 10 min
Total time: 1 hr 25 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 450°F (230°C) with the rack positioned in the center.

Evenly rub the red bell peppers with 1 Tbsp of olive oil and place on a baking tray.

Roast the bell peppers for approx. 30 min, turning every 5 min to ensure an even char. Once roasted, remove and allow to cool.

While the bell peppers roast, prepare the meatballs. In a large mixing bowl, combine ground beef, parmesan, basil, and garlic. Season to taste with salt and pepper, mixing well but ensuring not to overwork the meat.

Shape the mixture into 1-inch meatballs and arrange them on a baking tray, spacing them out.

Once the bell peppers are roasted, reduce the oven temperature to 350°F (175°C). Once it reaches the desired temperature, bake the meatballs for 20-25 min, turning them halfway through.

Peel the roasted bell peppers, discarding seeds and membranes. Chop them and set aside.

In a large pot, heat the remaining olive oil over medium-high heat. Add the chopped bell peppers, onion powder, and monkfruit. Season to taste with salt and pepper, and sauté for 2-3 min.

Add the crushed tomatoes and water, stirring frequently until the mixture reaches a simmer.

Lower the heat to medium-low, cover, and let the sauce simmer for 10 min.

Use an immersion blender to smooth out the sauce, or transfer it to a blender, pulse, then return it to the pot.

Once the meatballs are done baking, transfer them to the sauce. Stir to combine, cover, and let them simmer together for an another 5-8 min.

Serve these flavourful meatballs atop keto pasta, konjac noodles, or a bed of spinach. Alternatively, nestle them into a low-carb bun for a meatball sandwich. The possibilities are endless! Enjoy!

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Meatballs in Roasted Red Pepper Tomato Sauce

Yield: 6

Author: Georgiana Elias

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Dive into these juicy meatballs paired with a zesty roasted bell pepper tomato sauce. Big on flavour, this delectable sauce is well-worth the effort, just like any homemade spaghetti sauces. For added convenience, prepare the roasted bell peppers ahead of time and incorporate them into a variety of dishes!

Ingredients

• 2 lbs (approx. 0.9 kg) ground beef
• 2 red bell peppers
• 1 ½ cups crushed tomatoes
• 1 cup water
• 1/4 cup grated parmesan
• 2 garlic cloves, minced
• 2 Tbsp extra virgin olive oil, divided
• 1 Tbsp dry basil
• 2 tsp monkfruit sweetener
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Preheat oven to 450°F (230°C) with the rack positioned in the center.
2. Evenly rub the red bell peppers with 1 Tbsp of olive oil and place on a baking tray.
3. Roast the bell peppers for approx. 30 min, turning every 5 min to ensure an even char. Once roasted, remove and allow to cool.
4. While the bell peppers roast, prepare the meatballs. In a large mixing bowl, combine ground beef, parmesan, basil, and garlic. Season to taste with salt and pepper, mixing well but ensuring not to overwork the meat.
5. Shape the mixture into 1-inch meatballs and arrange them on a baking tray, spacing them out.
6. Once the bell peppers are roasted, reduce the oven temperature to 350°F (175°C). Once it reaches the desired temperature, bake the meatballs for 20-25 min, turning them halfway through.
7. Peel the roasted bell peppers, discarding seeds and membranes. Chop them and set aside.
8. In a large pot, heat the remaining olive oil over medium-high heat. Add the chopped bell peppers, onion powder, and monkfruit. Season to taste with salt and pepper, and sauté for 2-3 min.
9. Add the crushed tomatoes and water, stirring frequently until the mixture reaches a simmer.
10. Lower the heat to medium-low, cover, and let the sauce simmer for 10 min.
11. Use an immersion blender to smooth out the sauce, or transfer it to a blender, pulse, then return it to the pot.
12. Once the meatballs are done baking, transfer them to the sauce. Stir to combine, cover, and let them simmer together for an another 5-8 min.
13. Serve these flavourful meatballs atop keto pasta, konjac noodles, or a bed of spinach. Alternatively, nestle them into a low-carb bun for a meatball sandwich. The possibilities are endless! Enjoy!

Nutrition Facts

Calories

451

Fat (grams)

24 g

Net carbs

5 g

Protein (grams)

48 g

* Net carbs and other nutritional information may vary based on brand used