Meatballs in a tomato goat cheese/chevre sauce - simple and it works. Top with Parmesan and fresh basil if you like.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Season beef with salt and pepper. Mold into meatballs and place on a rimmed baking sheet.

  • Bake in the preheated oven until browned, 15 to 20 minutes.

  • Meanwhile, heat olive oil in a pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add bell pepper and mushrooms; cook until softened, 4 to 6 minutes. Add habanero and garlic; cook until fragrant, about 30 seconds.

  • Add crushed tomatoes, goat cheese, and basil. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 to 20 minutes. Add meatballs and simmer until flavors blend, about 10 minutes more.

  • In the meantime, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Plate spaghetti and top with the sauce.

Nutrition Facts

394 calories; protein 21.4g; carbohydrates 40.2g; fat 16.2g; cholesterol 52.7mg; sodium 151.7mg. Full Nutrition
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