SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
SPICY MEATBALLS WITH SAUCE
I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection in the slow cooker along with a homemade sauce! -Rosanne Bergman, Alta Loma, California
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts :
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