Scotto Sunday Sauce with Meatballs
No need to save this recipe for Sunday...it's so tasty, you'll want to make it on weekdays too! Diced garlic toast is the secret ingredient that makes the meatballs delectable, and using prepared Italian sauce makes it as easy as it is good.
Recipe from Prego Italian Sauce
1/2 cup olive oil
3 large onions, diced (about 3 cups)
2 tablespoons minced garlic
6 cups Prego® Flavored with Meat Italian Sauce
4 fresh basil leaves, chopped
1 teaspoon crushed red pepper
6 slices thawed Pepperidge Farm® Garlic Texas Toast, diced
1/2 cup whole milk
1 1/2 pounds ground beef
1/4 cup grated Parmesan cheese
Place the bread into a large bowl. Pour the milk over the bread. Stir and press the bread into the milk to coat. Let stand for 5 minutes.
Add the beef, remaining onions, eggs and cheese to the bread mixture. Mix the beef mixture thoroughly and shape firmly into 12 (3-inch) meatballs. Place the meatballs onto a baking sheet. Cover and refrigerate for 15 minutes.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the meatballs in batches and cook until they're well browned.
Add the meatballs to the sauce mixture. Cook over medium heat for 15 minutes or until the meatballs are cooked through. Serve with additional Texas toast or garlic bread, if desired.