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Easy Tomato Sauce and Johnsonville Meatballs
Here is a quick and easy tomato sauce and meatball recipe for the fishing camp or the kiddos at the house. I can usually knock this meal out in 45 minutes from start to table. Spaghetti is the norm around our house, but you are free to use any type of pasta you wish.
Johnsonville Italian Meatballs
• 1 egg
• 1/3 cup dry bread crumbs
• ΒΌ cup Parmesan cheese, grated
• ΒΌ cup milk
• ΒΌ cup onion, finely chopped
• 1 package (19.75 ounces) Johnsonville Italian Sausage
Preheat oven to 350 degrees
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Remove sausage from casings.
Add sausage to bread crumb mixture and mix well (your hands work the best).
Shape into 20 meatballs; arrange on a shallow baking pan.
Bake 20-35 minutes or until cooked through.
Easy Tomato Sauce
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 (28 ounce) cans whole tomatoes, drained, tomatoes chopped
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
Johnsonville Italian Meatballs
• 1 egg
• 1/3 cup dry bread crumbs
• ΒΌ cup Parmesan cheese, grated
• ΒΌ cup milk
• ΒΌ cup onion, finely chopped
• 1 package (19.75 ounces) Johnsonville Italian Sausage
Preheat oven to 350 degrees
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Remove sausage from casings.
Add sausage to bread crumb mixture and mix well (your hands work the best).
Shape into 20 meatballs; arrange on a shallow baking pan.
Bake 20-35 minutes or until cooked through.
Easy Tomato Sauce
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 (28 ounce) cans whole tomatoes, drained, tomatoes chopped
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
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