Creamy Spaghetti with Roasted Bell Peppers, Feta, and Chicken Meatballs
60 min · 4 servings · 602 kcal/serving
Creamy Spaghetti with Roasted Bell Peppers, Feta, and Chicken Meatballs – at a glance
Creamy Spaghetti with Roasted Bell Peppers, Feta, and Chicken Meatballs is a high-protein Fitaily recipe for 4 servings (lunch). You can make it in about 60 minutes. One serving has about 602 kcal, 40.2 g protein, 57.6 g carbs, 22.7 g fat.
Fragrant spaghetti in a velvety sauce made with roasted bell peppers and feta cheese, served with juicy ground chicken meatballs.
Nutrition per serving
| Calories | 602 kcal |
|---|---|
| Protein | 40.2 g |
| Carbs | 57.6 g |
| Fat | 22.7 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wysokobiałkowy. Meal: obiad. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża), mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- You can swap pasta or bread for a gluten-free version — check the label, as this is not a certified gluten-free recipe.
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 3 szt red bell pepper
- 1 szt red onion
- 6 szt garlic
- 280 g feta cheese
- 2 łyżka tomato paste
- 1 łyżeczka honey
- 2 łyżka olive oil
- 1.5 łyżeczka sweet paprika powder
- 400 g ground chicken
- 1 szt white onion
- 1 szt egg
- 2 łyżka parsley
- 1 łyżeczka dried oregano
- 300 g spaghetti
- 1 łyżeczka chili flakes
Preparation
- Preheat the oven to 220°C. Arrange the pepper halves (skin-side up), onion eighths, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
- After 15 minutes, place a block of feta on the baking sheet and bake for another 10–15 minutes, until the bell peppers are tender and the feta is lightly browned.
- In the meantime, prepare the meatballs: in a bowl, mix the ground chicken, grated onion, 2 chopped garlic cloves, an egg, 30 g crumbled feta, parsley, paprika, oregano, salt, and pepper. Shape the mixture into 6–8 meatballs.
- Place the roasted vegetables and feta cheese in a blender. Add the honey, tomato paste, and chili flakes, and blend until smooth.
- Heat a tablespoon of olive oil in a skillet and brown the meatballs until golden. Then reduce the heat and cook, covered, for 9–11 minutes, until they are cooked through.
- Cook the spaghetti in salted water until al dente. Before draining, reserve 1 glass of the pasta cooking water.
- Pour the prepared sauce into a skillet, add half a glass of pasta water, and heat it up. Add the cooked pasta to the sauce, stir thoroughly, and add more pasta water if needed to achieve a creamy consistency.
- Serve the spaghetti with meatballs, sprinkled with extra feta, parsley, and freshly ground pepper.
Frequently asked questions
How many calories and protein are in one serving of Creamy Spaghetti with Roasted Bell Peppers, Feta, and Chicken Meatballs?
One serving has about 602 kcal, 40.2 g protein, 57.6 g carbs, 22.7 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Creamy Spaghetti with Roasted Bell Peppers, Feta, and Chicken Meatballs be made gluten-free?
The ingredients include grain products. You can try a gluten-free version (e.g. gluten-free pasta), but we have not lab-verified that variant.