Sun-dried Tomato Meatballs Recipe: Meatballs in a Sun-dried Tomato Sauce With Fresh Mozzarella

Sun-dried tomatoes pack so much flavor into these moist meatballs. If you only use half the jar of sun-dried tomatoes for your meatballs, save the other half to use in another recipe or throw them into a spring mix salad or pasta salad.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine the ground meats, egg, bread crumbs, chopped sun-dried tomatoes, garlic, tomato paste, Parmesan cheese, oregano, basil, salt and pepper. Mix well. Shape into meatballs.

Step 2

Heat about 1 tablespoon of the reserved sun-dried tomato oil in a skillet. Cook the meatballs until well browned on all sides. Remove meatballs and drain fat from the pan

Step 3

Add the spaghetti sauce and 1 to 2 tablespoons of the reserved sun-dried tomato oil. Put the meatballs back into the skillet. Simmer on low until meatballs are cooked through, about 15 to 20 minutes.

Step 4

Top with the fresh mozzarella and cook until melted, or pop under the broiler for a few minutes. Serve over hot pasta or zoodles with additional grated Parmesan cheese.

Step 5

Note: This recipe makes a lot of meatballs, so freeze some for another time. Freeze them in muffin tins then pop out and put into a plastic freezer bag

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