Remember when I said this blog was about anything and everything? Yes, I meant it. Today I come to you with a meatball and pasta recipe. This post was inspired by some of my readers who wanted to know how I actually cook my meals for the week.  I am by no means a chef, but I enjoy good food. So here is what I had last week for lunch on my meal prep menu.

Ingredients

500g lean Italian meatballs

2 cups boiled pasta shells

1/2 cup organic tomato & basil pasta sauce

1 diced red bell pepper

1 cubed zucchini

1/2 diced onion

1 Tb Royco Usavi Mix (optional)

Salt & pepper

Olive oil

Grated Parmesan cheese

1 tsp dried parsley

Directions

1. Boil the pasta in a large pot according to box instructions. Rinse and set aside for serving.
2. Lightly season the meatballs with salt and pepper.
3. In a large saucepan heat 1-2 tablespoons of olive oil. Add the seasoned meatballs, cook for 8-10 minutes or until cooked through, turning regularly.
4. Remove the meatballs from the pan and transfer to a plate.
5. In the saucepan, add the onions, bell peppers, zucchini, salt and pepper. Let it simmer for 3-5 minutes, stirring occasionally to prevent burning.
6. In a cup mix 1/4 of water and the the royco mix until the content dissolves.
7. In the saucepan, pour in the pasta sauce and the royco mix. Stir until mixed.
8. Cook for about a minute and adjust seasoning to your desire.
9. Serve the drained pasta first then the meatball stew.
10. Lastly sprinkle the grated cheese and the parsley.

Servings: 4

ENJOY!