Baked Meatballs with Red Pepper Sauce

Tonight I made a simple Italian dinner with baked meatballs and a red pepper & tomato sauce. I used ground elk burger (from my husband's elk hunt this fall) but you can use any ground meat: beef, turkey, pork or a combination of any.

Meatballs:

1 lb. ground meat

1/4 c. finely diced yellow onion

1 clove crushed garlic

3/4 c. fresh breadcrumbs

(i used fresh french bread, cubed and dried out in the oven by baking for 10 min at 350*

and then pulsing in a food processor to make breadcrumbs.)

2 eggs

2 Tb. fresh flat leaf italian parsley

3/4 tsp. black pepper

3/4 tsp. kosher salt

3 Tb. finely shredded mozzarella cheese

cooking spray

Combine all ingredients in a medium bowl. Mix gently with a fork until incorporated. Form meatballs, 1 inch diameter and place in an

8 * 11 pan (lightly coated with cooking spray).

Bake uncovered at 350* for 25 minutes, rotating pan halfway through baking. Remove from oven and cover pan with foil until you're ready to eat. While meatballs are baking, prepare the sauce below and cook pasta noodles (according to package directions).

Sauce:

1 Tb. olive oil

1/3 c. finely diced yellow onion

2 cloves crushed garlic

1/3 c. finely diced red pepper

2 cans diced tomatoes (14.5 oz)

1 can tomato sauce (8 oz)

3 Tb. tomato paste

1/2 tsp dried basil (or 1 tsp fresh)

1/2 tsp. kosher salt

1/2 tsp. black pepper

In a medium sauce pan over medium heat add the olive oil. When hot, add the onion and saute for 3 minutes. Then add the garlic and red pepper. Saute for 3 more minutes. Add the rest of the ingredients and stir until combined. Reduce heat to med-low and cover. Let simmer for 10 minutes.

**Time saving tip: Use store bought pasta sauce, 28 oz. can or jar

Assemble the dinner plates with pasta, sauce & meatballs....

Voila! Dinner is served!