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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
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Beef Main Dish, Main Dish, Pasta
Cuisine Italian
Servings 15
Calories 520 kcal

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
  • 2 29-oz. cans Italian diced tomatoes or reegular diced tomatoes
  • 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 sugar
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 3 to 4 shakes red pepper flakes if desired
  • 2 to 3 whole bay leaves
  • 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 diced onion
  • 3 cloves garlic finely minced
  • 1 tsp. Lawry’s seasoned salt
  • 1 tsp. ground black pepper (or to taste)
  • 1/3 cup 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.
  • 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 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.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 33gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 64mgSodium: 1295mgPotassium: 643mgFiber: 5gSugar: 10gVitamin A: 450IUVitamin C: 14mgCalcium: 90mgIron: 4.9mg
Keyword beef, ground beef, main dish, meatballs, mushrooms, noodles, pork, sausage, spaghetti, spaghetti sauce, tomatoes
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