Easy Baked Meatballs and Peppers
Easy baked meatballs and peppers—made with Italian sausage, bell peppers, and white wine. A simple, flavorful, one-dish dinner.
Servings: 2
Equipment
Ingredients
- 4 ounces ground Italian sausage
- 4 ounces lean ground beef
- 1 egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/2 red bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 1/3 cup dry white wine
Instructions
- Heat the oven to 350F degrees. Spray a rimmed baking pan with nonstick spray.
- In a mixing bowl, combine the sausage, ground beef, egg, Italian seasoning and black pepper until thoroughly combined.
- Shape meat mixture into 4 meatballs and place on prepared pan.
- Add the peppers slices to the pan, surrounding the meatballs. Pour the wine over to coat the meatballs and peppers.
- Bake for 35 minutes, or until the meatballs are firm and cooked through.
- Serve hot or warm.
Notes
Serving size: 1/2 recipe
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
My Recipe Notes
- Freezer-friendly: These meatballs freeze well either raw or cooked. Thaw in the refrigerator for a few hours or overnight before using.
- No added salt needed: Italian sausage is already well-seasoned, so there’s usually no need to add extra salt to the meat mixture.
- Using sausage links: If your sausage comes in casings, simply cut off one end and gently squeeze the meat out.
Nutrition
Serving: 1/2 the recipe | Calories: 253kcal | Carbohydrates: 6.5g | Protein: 17.9g | Fat: 14.4g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 599mg | Potassium: 524mg | Fiber: 0.8g | Sugar: 4g | Vitamin A: 1228IU | Vitamin C: 110mg | Calcium: 72mg | Iron: 8mg