Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.


Serves 4
1 lb (500 g) salmon, skin removed, cut into chunks
2 shallots, chopped
2 tbsp (30 ml) unsalted butter, melted and cooled
1 tbsp (15 ml) dried Italian herb blend
2 tbsp (30 ml) mayonnaise
2 garlic cloves, minced
1 large egg
¾ cup (175 ml) panko bread crumbs
kosher salt and freshly ground black pepper, to taste
2 cups (500 ml) jarred roasted red bell peppers, drained
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
½ cup (125 ml) whipping cream
¼ cup (60 ml) white wine
¾ lb (340 g) spaghetti
½ cup (125 ml) chopped flat leaf parsley
1 cup (250 ml) pitted green olives, sliced in half if large
Parmesan, for serving


  1. To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
  2. In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
  3. Bring a large pot of salted water to a boil to cook pasta.
  4. Rinse red bell peppers well under cold water. Roughly chop and set aside.
  5. In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
  6. Meanwhile, cook spaghetti according to package directions.
  7. Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
  8. To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.
Email Recipe

Drink Pairings