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Festive Spaghetti 'n' Meatballs

 Festive Spaghetti 'n' Meatballs
"When I don't have enough time to make spaghetti sauce from scratch, I dress up a store-bought jar with fresh vegetables and frozen meatballs," says Mary Ann Kosmas of Minneapolis, Minnesota. "A touch of wine makes it special."
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound sliced fresh mushrooms
  • 1 large green pepper, julienned
  • 1 large onion, halved and sliced
  • 2 tablespoons olive oil
  • 1/4 cup red wine or water
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • Hot cooked spaghetti


  • In a large saucepan, saute the mushrooms, green pepper and onion in
  • oil until crisp-tender; stir in wine or water. Bring to a boil; cook
  • for 2 minutes. Stir in spaghetti sauce and meatballs. Return to a
  • boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until
  • meatballs are heated through.
  • Serve meatballs and sauce with spaghetti. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 787 calories, 20 g fat (5 g saturated fat), 71 mg cholesterol, 928 mg sodium, 115 g carbohydrate, 8 g fiber, 34 g protein.

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Festive Spaghetti 'n' Meatballs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.