Inspired by a picture on Bon Appétit, I was curious to discover how these green beans taste so I had to give it a try. I took a few short cuts and saved a boatload of time and work. It was worth it. 🙂
The original creator cooked it on the stove top, but sauces have a tendency to burn if not carefully watched and I didn’t feel like hanging out by the stove for a couple of hours. Plus, Armour frozen meatballs were BOGO last week and that’s a deal I just couldn’t pass up! 💰
This batch was only in the oven for about an hour, but it needs longer for the green beans to become tender and more flavorful. The directions are written accordingly.
I made a pot of angel hair pasta for the guys and steamed cauliflower for me. Trying to save some calories and carbs wherever I can.
Note: All pics show a double batch.
Saucy Meatballs & Green Beans
1 (42-48 oz) jar spaghetti sauce (your favorite)
1 bag frozen meatballs
1/2 lb. or so of fresh green beans
Steamed cauliflower or cooked pasta
Preheat oven to 375.
Cut or break off the stem end of all the green beans. Wash in a colander then pat dry with paper towels.
Place the meatballs in a baking dish and spread the beans over the top. Lightly salt and pepper the beans. Pour the sauce over all and spread out. Cover with foil and bake for 1-1/2 hours. Remove from oven and carefully stir everything. Return to oven and cook for another 1/2 to 1 hour, or until green beans are tender and stewed nicely in the sauce.
Spoon meatballs and green beans over well-drained cauliflower or pasta.