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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 cup: 367 calories, 18g fat (5g saturated fat), 71mg cholesterol, 921mg sodium, 30g carbohydrate (15g sugars, 5g fiber), 20g protein.

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    Feb 21, 2007

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