A picture on Bon Appétit inspired Saucy Meatballs and Green Beans. I was curious to discover how these string beans taste simmered in a spaghetti sauce so I had to give it a try. I took a few shortcuts 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, 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 a lot longer for the green beans to become tender and more flavorful. The directions are written accordingly.
Our favorite jarred sauce is Mid’s Italian Sausage. However, if you have the time and inclination, slow roast these meatballs and string beans in a pot of my Easy Italian Bolognese Sauce. I love how big the batch is so I can freeze half of it for a homemade lasagna that’s out of this world!
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.
Saucy Meatballs & Green Beans
Note: All pics show a double batch.
Spoon meatballs and green beans over riced cauliflower or pasta.
Created by Melissa Woolard | Culinary Craftiness
- 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.