Spaghetti and Meatballs With Italian Sausage

Teresa Ambra

Spaghetti and Meatballs With Italian Sausage is a sumptuous and irresistible two-meat entree. The sauce is chunky with the addition of mushrooms, tomatoes, onions, Italian sausage and parmesan cheese-flavored meatballs. This mouthwatering comfort food recipe is marvelous for family dinners but delicious enough to serve company. It's hearty, filling and satisfying and especially good when you want a stick-to-the-ribs, down-home meal.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 4

Total Time 4 20

Course Beef Main Dish, Main Dish, Pasta

Cuisine Italian

Servings

Calories 380 kcal

Equipment

1 large skillet
1 hamburger chopper
1 spatula
1 wooden spoon
1 crockpot
1 large mixing bowl
measuring cups
measuring spoons
1 sharp knife to chop vegetables
1 18x26" cookie sheet pan
parchment paper

Ingredients

MEAT SAUCE:

1 lb. mild or sweet Italian sausage
29 oz. can tomato puree
29 oz. can whole tomatoes undrained and partially cut-up with a fork
12 oz. can tomato paste
58 oz. can Italian diced tomatoes or regular diced tomatoes (two 29-ounce cans_
1 large onion sliced in rings or diced
8 oz. can sliced mushrooms drained (or fresh mushrooms)
2 or 3 cloves garlic minced
1 heaping tablespoon dried parsley
1 heaping teaspoon dried oregano
1 heaping teaspoon dried basil
1 heaping tablespoon granulated sugar
1 tsp. sea salt
1/2 tsp. ground black pepper
3 to 4 shakes red pepper flakes if desired
2 to 3 whole bay leaves
16 oz. hot, cooked spaghetti

MEATBALLS:

2 lbs. 96% lean ground beef
1 large egg slightly beaten
1/2 cup Parmesan cheese grated
1 cup Italian style bread crumbs
2/3 cup onion diced
3 cloves garlic finely minced
1 tsp. Lawry’s seasoned salt
1 tsp. ground black pepper (or to taste)
1/3 cup 2% milk (can use up to 1/2 cup milk; or use half-and-half or evaporated milk)
2 tsp. dried oregano
1 tsp. dried basil
2 tbsp. dried parsley
1 tsp. dried thyme

Instructions

MEAT SAUCE:

Break Italian sausage into small clumps and fry over medium heat in large skillet until no longer pink.
Use a hamburger chopper to cut the meat down in small pieces while frying.
Drain sausage on paper towels.
Empty tomato products into a crockpot that has been sprayed with cooking spray.
With a wooden spoon, work the tomato paste into the other ingredients until smooth.
Add remaining ingredients, including cooked sausage and baked meatballs.
Let simmer on high for about 4-6 hours.
Remove bay leaves before serving.
Serve over hot, cooked spaghetti and garnish with Parmesan cheese.

MEATBALLS:

Combine ingredients by hand in a mixing bowl.
Shape into balls.
Place on a parchment paper-lined cookie sheet.
Bake at 350° for 30 minutes or until done.
Add to crockpot with other ingredients.
Yield: 53 meatballs.

Notes

NOTE: This makes a thick, chunky, spaghetti sauce, which we prefer over thin sauces.

NOTE: This recipe can also be made on the stove top for about an hour on a low-medium heat.

NOTE: If you want a strong Italian sausage flavor, add two pounds of Italian sausage.

Nutrition

Calories: 380kcalCarbohydrates: 37gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 76mgSodium: 1197mgPotassium: 1254mgFiber: 7gSugar: 12gVitamin A: 1016IUVitamin C: 31mgCalcium: 196mgIron: 8mg

Keyword beef, ground beef, main dish, meatballs, mushrooms, noodles, pork, sausage, spaghetti, spaghetti sauce, tomatoes

Tried this recipe?Let us know how it was!