Together with garlic bread and steamed broccoli, this is one of my favorite meal-prepping recipes. My labmates have seen me eat a lot of this.
- 1 lb Italian sausage
- 1 cup breadcrumbs
- 1 large egg
- 1/2 yellow onion, finely diced
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2–3 cloves garlic
- 1 28-oz. can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 6-oz. can tomato paste
- 12 ounces dry pasta
Source: Budget Bytes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6-8 servings
The finer you can dice the onions in the meatballs, the better. This will help keep them from falling apart.
- In a large bowl, use your hands to mix together the sausage, breadcrumbs, egg, and onion. Form the mixture into 32 small (ping pong ball sized) balls.
- Heat the oil in a skillet or pot over medium heat. Add half the meatballs and cook until browned on the outside; they don't have to be cooked on the inside yet. Remove and do the same for the other half. (Or just have a really large pot/pan to do it all at once.)
- In the remaining oil, saute the garlic and remaining onion. Once soft, and the tomato stuff and seasoning and stir together.
- Add the meatballs back in and stir until coated. Cover and simmer until the meatballs are cooked (about 15 minutes.)
- While the meatballs are simmering, cook the pasta.