In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a classic dinner dish. I found the recipe in the October issue of Woman's Day magazine.
Beef and Sausage Meatballs
(Makes 4 servings)
- 1 28-ounce can crushed tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- Kosher salt and pepper
- 1 large onion, finely chopped
- 3 sprigs basil, plus more for serving
- 2 tablespoons panko bread crumbs
- 1/2 pound sweet Italian sausage, casings removed
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 pound lean ground beef (at least 90% lean)
- 12 ounces spaghetti
1. In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, tomato paste, 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Stir in the onion, basil and half the garlic.
2. In a large bowl, combine the Parmesan, panko, remaining garlic, 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Add the sausage and beef and gently mix to combine.
3. Shape the meat mixture into 20 balls (about 1-1/2 inch each) and place on top of the tomato mixture. Cook, covered, until the meatballs are cooked through, 4 to 5 hours on high or 6 to 7 hours on low.
4. Twenty minutes before serving, cook the spaghetti according to package directions. Toss with the meatballs and sauce and serve with additional basil and Parmesan, if desired.