Sun Dried Tomato and Roasted Bell Pepper Meatballs


  • ¼ cup whole milk
  • 1 egg, beaten
  • 2 oz (about ¼ jar) Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Extra Virgin Olive Oil, drained well of the oil and rough chopped
  • 2 oz roasted red bell peppers, drained and roughly chopped
  • ½ lb lean (80/20) ground beef and ½ lb ground pork (or ground turkey)
  • ¾ cup Italian-style breadcrumbs
  • ½ tsp salt
  • ½ tsp Worcestershire sauce
  • ¼ tsp pepper
  • 1/8 tsp dry chili flakes (optional)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 TB Bella Sun Luci Extra Virgin Olive Oil


  • Combine the milk, egg, sun dried tomatoes and bell peppers in a bowl and mix well. In a separate bowl, mix the rest of the ingredients (except the olive oil). Combine the two bowls and mix well.
  • Preheat the oven to 450 degrees. With a spoon, measure out and form your meatballs. Place the meatballs on a parchment paper lined baking sheet and drizzle the olive oil on top. If the pan isn’t heavy, look at the bottoms of the meatballs after 6-8 minutes and if they are dark on the bottom, remove them from the oven, turn them over and put them back in the oven. Cook 8-12 minutes total time (depending on size) until the meatballs have color on them and are still soft/almost cooked through. Remove from oven, remove from the pan to a platter or a room temperature baking sheet and rest to just cooked through (still juicy…not dry and room temperature).
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