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Add a photoThis recipe creates the most tender meatballs that are baked in a sauce that go well as meatball sandwiches or with pasta. Leftovers freeze well in sauce for those quick meals.
Ingredientes
- One pound of italian sausage ( not in casings )
- One pound of lean ground pork
- 2 slices of white bread - crusts removed
- 3 tbsp of milk
- 1 large egg
- 1 tsp of minced garlic
- 1 tsp ea of dried basil and oregano
- 1/4 cup of dried fine breadcrumbs
- 3 tbsp of Kraft shredded Parmesan
- 1/2 tsp ea of salt and freshly ground pepper
- 1 - 12 oz can of spicy diced tomatoes ( I used Alymer )
- 1 28 oz can of your favorite prepared pasta sauce (I used Primo)
- Grated Mozzarella Cheese ( if using for sandwiches )
- Shredded Parmesan Cheese ( if serving as a pasta dish)
Direcciones
- Pre-heat oven to 350 degrees.
- Place bread in a medium bowl and add milk allowing bread to soften for 10 minutes.
- In a separate bowl, slightly beat the egg.
- In a large dutch oven, add diced tomatoes and pasta sauce.
- Place dutch on stovetop on medium low while you prepare the meatballs.
- To the bowl with the bread, add meats and beaten egg and with your hands, blend gently.
- Add the garlic, basil, oregano, breadcrumbs Parmesan and salt and pepper.
- Shape meat into golf size balls and add to sauce.
- When all the meat has been added, spoon sauce over the meatballs.
- Bake in 350 degree oven for one hour.
- Remove from oven and serve on buns for a tasty meatball sandwich or serve with cooked pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 632 | |
| Calories from Fat 413 | 65% |
| Total Fat 45.79g | 57% |
| Saturated Fat 16.49g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 1548mg | 65% |
| Potassium 1020mg | 29% |
| Total Carbs 24.13g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 15.07g | 10% |
| Protein 29.21g | 47% |
