Preheat the oven to 375 deg F. Line a baking sheet with foil.
In a medium bowl, using your hands or a spoon, combine the meatball ingredients. Shape into 16 meatballs about 2 inches in diameter. Transfer to the baking sheet.
Bake for 25 to 30 minutes, or until no longer pink in the center. Drain on paper towels.
Meanwhile, prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
While the meatballs bake and the pasta cooks, in a food processor or blender, process the roasted peppers, broth, flour, garlic, and red pepper flakes for 20 to 30 seconds, or until smooth. Pour the sauce into a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally.
Gradually add the half-and-half. Reduce the heat and simmer for 1 to 2 minutes, or until the mixture is thickened, stirring occasionally. Increase the heat to medium low.
Stir in the Parmesan. Cook for 1 minute, or until the cheese is melted, stirring occasionally. Reduce the heat to low and keep the mixture warm, stirring occasionally.
Spoon the pasta onto plates. Top with the meatballs. Pour the sauce over all. Garnish with the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 408 (66%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||60 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 160.7mg||49 %|
|Sodium 329.5mg||11 %|
|Potassium 734.1mg||19 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.4g|
|Protein 40.6g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 618
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