20-minute meatballs and spaghetti

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10 min


4 servings

* PLUS Cooking time: 15 minutes, Roasting Time: 18 minutes


  • 6 plum or 4 medium tomatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano leaves
  • 20 frozen chicken or beef meatballs , about 1/3 850-g box
  • 1/2 450-g pkg spaghetti or fettuccine pasta
  • 1 cup tomato sauce


  • Preheat oven to 450F (230C). Line a shallow-sided baking sheet with foil. Slice tomatoes into quarters. Core and seed peppers, then coarsely chop. Place tomatoes and peppers in a large bowl. Drizzle with oil and sprinkle with salt, pepper and oregano. Toss until evenly coated. Spread out on baking sheet and scatter meatballs around vegetables. Roast in centre of 450F (230C) oven, stirring occasionally, until meatballs are lightly browned, 18 to 20 minutes.
  • As soon as you put meatballs in the oven, bring a large saucepan of water to a boil. Add pasta to boiling water and cook according to package directions. Then drain well and leave pasta in colander. Add pasta sauce to saucepan. Stir often over medium heat until hot, 2 to 3 minutes. Then add pasta, roasted vegetables and meatballs. Stir until evenly mixed. Sprinkle with grated Parmesan or crumbled feta cheese, if you wish. Great with caesar salad.

Nutrition (per serving)

  • Calories
  • 502,
  • Protein
  • 21.8 g,
  • Carbohydrates
  • 60.2 g,
  • Fat
  • 19.4 g,
  • Fibre
  • 5.8 g,
  • Sodium
  • 1144 mg.

Frozen meatballs are an invaluable item to have stashed away in the freezer. Kids love them and they perk up any pasta toss.