Rustic Meatballs and Peppers Recipe
Rustic Meatballs and Peppers is a hearty, comforting Italian-inspired dish featuring tender mozzarella-stuffed meatballs simmered with sweet onions, garlic, colorful bell peppers, and earthy mushrooms in a rich tomato sauce, finished with melted mozzarella cheese baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Meatballs and Sauce
- 3 Tbsp. extra virgin olive oil, divided
- 1 sweet onion, peeled and cubed
- 1 clove garlic, peeled and minced
- 1 package Carando Mozzarella Rustica meatballs
- 1 red bell pepper, seeded and cubed
- 1 green bell pepper, seeded and cubed
- 1 cup white wine
- 2 cups tomato sauce
- 1 Tbsp. oregano
- 1 small package white mushrooms, cut in half
- 5 pieces dry porcini mushrooms
Cheese
- 2 cups shredded mozzarella cheese, divided (1½ cups and ½ cup)
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C). In a sauté pan, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the cubed sweet onion and minced garlic, sautéing until golden and fragrant, about 10 minutes.
- Add Meatballs and Vegetables: Add the remaining 2 tablespoons of olive oil to the pan, then stir in the Carando Mozzarella Rustica meatballs, red and green bell peppers, white wine, tomato sauce, oregano, white mushrooms, and dry porcini mushrooms. Stir lightly and bring the mixture to a gentle simmer, cooking for 3 to 5 minutes to meld flavors.
- Transfer and Top with Cheese: Transfer the meatball and pepper mixture into a pre-greased 9″x13″ glass baking dish. Evenly spread 1½ cups of shredded mozzarella cheese over the top of the mixture.
- Bake Until Cooked Through: Place the baking dish in the preheated oven. Bake uncovered for 45 minutes to 1 hour, or until meatballs are fully cooked and the cheese on top is melted and golden.
- Finish and Serve: Remove from the oven and immediately cover the top with the remaining ½ cup of shredded mozzarella cheese. Serve hot. Buon appetito!
Notes
- Carando Mozzarella Rustica meatballs come pre-stuffed with mozzarella, adding creamy texture inside the meatballs.
- If dry porcini mushrooms are unavailable, substitute with fresh mushrooms or omit for a milder flavor.
- Using white wine adds acidity and depth; for a non-alcoholic version, substitute with extra tomato sauce or broth.
- Ensure the baking dish is well greased to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Rustic meatballs, Italian meatballs recipe, baked meatballs and peppers, mozzarella meatballs, oven-baked meatballs
