Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 lb bulk Italian pork sausage
  • 1 lb ground beef
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 egg
  • 1/2 cup Progresso™ Italian style bread crumbs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic whole tomatoes with basil, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon salt

Instruction

  • Heat oven to 350°F. In small skillet, heat 1 teaspoon oil over medium heat. Cook 1 cup onion in oil, stirring occasionally, until tender. Remove from heat; cool.
  • In large bowl, mix onion and remaining meatball ingredients just until combined. Shape into tablespoon-size meatballs. Place in ungreased 15x10x1-inch pan.
  • Bake uncovered 15 to 20 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.
  • Meanwhile, in Dutch oven or large saucepan, heat oil over medium heat. Cook 1/2 cup onion in oil, stirring occasionally, until tender. Add garlic; cook 1 to 2 minutes longer. Add tomatoes, tomato paste and salt. Cook 5 minutes, breaking up tomatoes.
  • Add cooked meatballs to sauce. Simmer 10 to 15 minutes, stirring occasionally, until sauce is thickened.