I make these meatballs in big batches, freeze them, and use them over the next few months for quick dinners.
Meatballs
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
Marinara Sauce
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
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.
