Spicy Meatballs with Sauce

By Addie

I rely on Italian sausage to make my meatballs. Not only do the taste great, but they also cook to perfection in the slow cooker along with a homemade sauce!—Rosanne Bergman, Alta Loma, California

Ingredients

• SAUCE:
• 1 egg, lightly beaten
• 3/4 cup Italian seasoned bread crumbs
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 pound ground turkey
• 1 pound bulk Italian Sausage
• ......................................
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 3/4 cup beef broth
• 2 cans (28 ounces each) crushed tomatoes
• 3 medium carrots, diced
• 1 can (6 ounces) tomato paste
• 1 envelope onion soup mix
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• Hot cooked pasta

Preparation

Step 1

In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker.

In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours. Serve with pasta.

Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
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To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through. Serve with pasta. Yield: 8 servings.