Easy Baked Meatballs and Peppers for Two

WW Recipe of the Day: Easy Baked Meatballs and Peppers for Two
(253 calories | 6 6 6 myWW *SmartPoints value per serving)

Here’s an easy way to serve that comfy old Italian classic of sausage and peppers. It’s an easy meatball recipe that I recently discovered when looking for quick and delicious alternatives to long-prep meals.

I used Sweet Italian sausage which is flavorful to start out with so there’s little need to spruce up the meatballs with lots of additional spices.

Baked meatballs with peppers on white dinner plate garnished with fresh chopped herbs.

Baked meatballs with peppers

Whether you’re cooking for one, two or a crowd, this is a dish you’ll want to keep in your repertoire as it lends itself to doubling or tripling easily. You’re only limited by the size of your pans!

How Many Calories and WW Points in this Meatballs with Peppers?

According to my calculations, each serving has 253 calories and:

6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

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How to Make Baked Meatballs and Peppers

Step 1: Gather and prepare all ingredients.

Half yellow and red bell peppers on blue cutting mat near plate with Italian sausage, ground beef and an egg.

Ready to slice the peppers and make the meatballs.

Step 2: Heat oven to 325F degrees. Spray a rimmed baking dish with nonstick cooking spray.

Step 3: Mix together the sausage, ground beef, egg, Italian seasoning and pepper.

Step 4: Shape mixture into four meatballs and place in the prepared dish. Surround the meatballs with the pepper slices.

Uncooked meatballs with sliced peppers in small white baking dish.

Ready to bake meatballs and peppers

Step 5: Pour wine over the top and bake for 35 minutes, or until the meatballs are cooked through.

Step 6: Serve hot or warm.

Baked meatballs with peppers in white baking dish.

Oven-baked meatballs with peppers

Recipe Notes, Additions and Substitutions

The meatballs freeze really well either raw or cooked. Thaw for a few hours or overnight in the fridge before finishing up the dish. Note that I’ve left out adding any additional salt to the mixture. Generally sausage has plenty of salt added to it during the grinding process.

Sausage is sold usually either ground and packaged or in links. I bought links. The easiest way to remove the sausage from its casing is to cut the end of near the tip and simply press out the meat.

Spicy tastes can substitute hot Italian or any other flavored sausage. The “designer” ones–sundried tomato, jalapeno and other varieties work just as well. I used yellow and red peppers though and color of pepper may be substituted—purple, green or striped. Traditional pork, turkey or even chicken sausage all make for tasty meatballs.

For the beef, it’s easy to substitute ground turkey if you’re looking for a lighter dish.

What to Serve with Baked Meatballs and Peppers?

The juices from the peppers and meat produce a yummy and very useful sauce. I poured it over pasta and put the meatballs and peppers on top. This made for a great one dish meal, only rounded out by a glass of chianti and a bowl of sliced peaches for dessert. 

Rice, small roasted potatoes or any type of starch would soak up the juices like the noodles. If you are keeping your meals low carb, cauliflower rice would be nice. 

Ways to Use Leftovers

If you have any leftovers, chop up the meatballs and add 1/2 cup of marinara sauce. Voila! A quick pasta sauce is ready to eat or freeze.

Alternatively, if you’re having a cold snap weather wise, add the chopped meatballs and peppers to broth for a quick and easy soup. 

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Print

Baked Meatballs and Peppers for Two

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A quick and easy low carb comfort food favorite for two, you can change the flavor by modifying the kind of sausage you choose.
Course Main Course
Cuisine American
Keyword baked meatballs and peppers, sheetpan peppers and meatballs
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 253kcal

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

The meatballs freeze really well either raw or cooked. Thaw for a few hours or overnight in the fridge before finishing up the dish. Note that I’ve left out adding any additional salt to the mixture. Generally sausage has plenty of salt added to it during the grinding process.

Sausage is sold usually either ground and packaged or in links. I bought links. The easiest way to remove the sausage from its casing is to cut the end of near the tip and simply press out the meat.

The meatballs freeze really well either raw or cooked. Thaw for a few hours or overnight in the fridge before finishing up the dish. Note that I’ve left out adding any additional salt to the mixture. Generally sausage has plenty of salt added to it during the grinding process.

Sausage is sold usually either ground and packaged or in links. I bought links. The easiest way to remove the sausage from its casing is to cut the end of near the tip and simply press out the meat.

6 *SmartPoints (Green plan)

6 *SmartPoints (Blue plan)

6 *SmartPoints (Purple plan)

6 *PointsPlus (Old plan)

Nutrition

Serving: 1/2 the recipe | Calories: 253kcal | Carbohydrates: 6.5g | Protein: 17.9g | Fat: 14.4g | Fiber: 0.8g

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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Hallie HarronOriginally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.

Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

More articles and recipes by Hallie Harron

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