Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 tablespoon finely chopped, drained canned whole cherry pepper (1 pepper) or pepperoncini salad peppers

  3. 1/4 cup bottled chili sauce

  4. 1/4 cup seasoned fine dry bread crumbs

  5. 2 tablespoons finely chopped onion

  6. 1 tablespoon grated Parmesan cheese or Romano cheese

  7. 1 1/2 teaspoons fennel seeds, crushed

  8. 1 pound very lean ground pork

  9. 26- or 27-ounce jar chunky-style pasta sauce

  10. 1/4 cup chopped, drained canned whole cherry peppers (4 peppers) or pepperoncini salad peppers

  11. Hot cooked wide noodles

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 350°F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

  3. In a large bowl combine the 1 tablespoon finely chopped pepper, the chili sauce, bread crumbs, onion, cheese, and fennel seeds. Add pork; mix well. Shape pork mixture into 36 meatballs. Place in prepared baking pan.

  4. Bake, uncovered, for 20 to 25 minutes or until done (160°F). Remove from oven; drain off fat.

  5. Meanwhile, in a medium saucepan heat the pasta sauce until bubbly. Add baked meatballs and the 1/4cup chopped peppers; heat through. Serve over hot cooked noodles.


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