Roasted Pepper Meatballs
This is a weeknight staple with a little glow—store-bought meatballs simmered in a rich roasted pepper and turmeric tomato sauce that’s smoky, savory, and just the right amount of bold.
Serve it tossed with al dente pasta, finished with parmesan and fresh parsley, and add a simple green salad or warm bread on the side to make it a complete meal.
Serves 4
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Ingredients
-
1 tbsp olive oil, plus more as needed
-
1 small brown onion, finely chopped
-
2 garlic cloves, finely chopped
-
1½ lb pre-made or frozen meatballs (beef, chicken, or turkey)
-
1½ cups Pepper Turmeric Sauce
-
12 oz pasta, cooked al dente
-
½ cup finely grated parmesan, for serving
-
Flat-leaf parsley, chopped, for garnish
-
Salt & black pepper, to taste
Instructions
1. Build the base
Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
2. Brown the meatballs
Add meatballs to the skillet and cook, turning occasionally, until heated through and lightly golden on the outside, about 6–8 minutes.
3. Sauce & simmer
Pour in Pepper Turmeric Sauce and gently stir to coat the meatballs. Reduce heat and simmer for 5–7 minutes, until the sauce is warmed through and glossy. Season with salt and pepper as needed.
4. Serve
Toss meatballs and sauce with cooked pasta or spoon over pasta bowls. Finish with parmesan and fresh parsley. Serve warm.
