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Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The sauce gets better after the flavors blend in the refrigerator a few days. The sauce and the meatballs should be frozen seperately.

Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell pepper, and garlic; sauté 5 minutes or until tender. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

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Nutrition Facts

102 calories; calories from fat 26%; fat 3g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.5g; protein 3.3g; carbohydrates 18.4g; fiber 3.2g; iron 2.5mg; sodium 338mg; calcium 72mg.
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