Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Sausage-and-Pepper Meatballs 3.2 (31) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 45 mins Servings: 4 A spring-loaded scoop makes quick work of forming meatballs. Ingredients Coarse salt ¾ pound spaghetti 1 tablespoon olive oil 1 medium yellow onion, halved lengthwise and cut into ¼-inch slices 1 large red bell pepper, cut into ¼-inch strips 1 can (28 ounces) whole peeled tomatoes, pureed, or 1 can (28 ounces) crushed tomatoes ½ teaspoon red-pepper flakes ½ cup plain dried breadcrumbs ½ cup whole milk 1 pound ground pork ¾ teaspoon fennel seed, crushed Grated Parmesan, for serving Directions In a large pot of boiling salted water, cook pasta according to package instructions; drain. Meanwhile, in a large heavy pot, heat oil over medium-high. Add onion and cook, stirring, until translucent, 5 minutes. Remove 1/3 cup onion and transfer to a cutting board. Add bell pepper to remaining onion and cook, stirring occasionally, until bell pepper is softened, 8 minutes. Add 1/4 cup water to pot, scraping up browned bits with a wooden spoon. Add tomatoes (if using crushed, add an additional 3/4 cup water) and red-pepper flakes and bring to a gentle simmer. In a large bowl, combine breadcrumbs, milk, and 1 teaspoon salt. Roughly chop reserved onion and add to bowl, along with pork and fennel seed. Stir until just combined (do not overmix). Drop meat mixture by heaping tablespoons into sauce. Gently shake pot to submerge meatballs as much as possible, cover, and simmer until cooked through, about 8 minutes. Divide pasta among four bowls, top with meatballs and sauce, and sprinkle with Parmesan. Romulo Yanes Cook's Notes A sausage-and-pepper sub (a.k.a. a hoagie or hero) is one of the world's best sandwiches. This riff is terrific, too. Rate it Print