- Nonstick cooking spray
- 1 tablespoon finely chopped, drained canned whole cherry pepper or pepperoncini salad peppers
- 1/4 cup bottled chili sauce
- 1/4 cup seasoned fine dry bread crumbs
- 2 tablespoons finely chopped onion
- 1 tablespoon grated Parmesan cheese or Romano cheese
- 1 1/2 teaspoons fennel seeds, crushed
- 1 pound very lean ground pork
- 1 (24 ounce) jar Classico® Tomato and Basil pasta sauce
- 1/4 cup chopped, drained canned whole cherry peppers or pepperoncini salad peppers
- 3 cups hot cooked wide noodles
- Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a large bowl combine the 1 tablespoon finely chopped pepper, the chili sauce, bread crumbs, onion, cheese, and fennel seeds. Add pork. Mix well. Shape into 36 meatballs. Place in prepared pan.
- Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until browned and cooked through. Remove from oven; drain off fat.
- Meanwhile, in a medium saucepan heat the Classico(R) Tomato and Basil pasta sauce until bubbly. Add baked meatballs and the 1/4 cup chopped peppers; heat through. Serve over hot noodles.