Spicy
Sausage Meatball Sauce
Ingredients
:
2
cans (28 ounces each) crushed tomatoes
2
cans (14-1/2 ounces each) diced tomatoes, undrained
3/4
pound sliced fresh mushrooms
5
garlic cloves, minced
4
teaspoons Italian seasoning
1
teaspoon pepper
1/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
large sweet onion
1
large green pepper
1
medium sweet red pepper
1
medium sweet orange pepper
1
medium sweet yellow pepper
10
hot Italian sausage links (4 ounces each), casings removed
1/4
cup all-purpose flour
2
tablespoons canola oil
Hot
cooked pasta
How
To Make :
Place
first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir
into tomato mixture.
Shape
sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large
skillet, heat oil over medium-high heat; cook meatballs in batches until
lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add
to slow cooker, stirring gently into sauce.
Cook,
covered, on low 5-6 hours or until meatballs are cooked through and vegetables
are tender. Serve with pasta.
Freeze
option: Freeze cooled meatball mixture in freezer containers. To use, partially
thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat
through, stirring occasionally and adding a little water if necessary.
Test
Kitchen tips :
This
is a hearty take on meatballs with sauce. If you aren’t a fan of heat, use
sweet sausage links.
Try
serving the meatballs and sauce on toasted Italian sub rolls.