Dinner

Veggified Spaghetti and Meatballs is for Dinner.

Veggified Spaghetti and Meatballs takes 15 minutes to prepare.

Veggified Spaghetti and Meatballs takes 75 minutes to cook.

Veggified Spaghetti and Meatballs makes 6 servings.

The ingredients for Veggified Spaghetti and Meatballs are:

Yellow Bell Pepper, 1 medium
Onions, raw, 0.5 cup,
Carrots, raw, 2 medium
Sweet green peas (Green Giant), 1 cup
Crushed Tomato, 3 cup
Beets, boiled, 1 medium beet
Lean Ground Sirloin 10% Fat, 15 oz
hamburger meat extra lean ground chuck, 13 oz
Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry), 14 oz
Old World Style Ragu flavored with meat, 1.25 cup
Water, tap, 1 cup

Canola oil to saute meatballs
Preferred seasonings

Here is how you make Veggified Spaghetti and Meatballs:

Puree beetChop onion & carrotsIn a big stock pot, combine preferred seasonings, spaghetti sauce, water, crushed tomatoes, onion, carrots, and beet; simmer on low, stirring occasionally In the meantime, season the meat - I use black pepper, Goya Adobo, paprika, garlic powder, and onion powder - and form into meatballsLightly saute meatballs in some canola oil- just enough to lightly cook the meatballsDrain the meatballs before adding to the simmering sauceContinue to cook on low for about 45 minutes, adding peas and yellow peppers during the last 10 to 15 minutes Serving Size:?makes 6 substantial servingsNumber of Servings: 6Recipe submitted by SparkPeople user REGGAEFLAVA.

The nutritional information for Veggified Spaghetti and Meatballs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 526.1

• Total Fat: 13.3 g
• Cholesterol: 71.7 mg
• Sodium: 801.1 mg
• Total Carbs: 69.8 g
• Dietary Fiber: 12.3 g
• Protein: 39.0 g