Scotto Sunday Sauce with Meatballs

Scotto Sunday Sauce with Meatballs

1 Review 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Recipe by  Campbell's Kitchen

“Flavorful meatballs made with beef, onion and diced Pepperidge Farm® Texas Toast are simmered in Prego® Italian Sauce with a dash of crushed red pepper and basil. Serve with your favorite pasta and garnish with fresh basil leaves. For dessert, serve assorted seasonal fruits mixed with honey, lemon and walnuts.”

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Ingredients

Adjust Servings

Original recipe yields 12 meatballs

Directions

  1. Heat 1/4 cup oil in a 6-quart saucepot over medium heat. Add 2 cups onions and the garlic and cook until the onion is tender. Stir the sauce, basil and red pepper in the saucepot. Remove the saucepot from the heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Review (1)

Rate This Recipe
1bstan
9

1bstan

simply killer meatballs. could be the best i have ever made. very easy recipe.

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1263 cal
  • 63%
  • Fat
  • 76.9 g
  • 118%
  • Carbs
  • 94.7 g
  • 31%
  • Protein
  • 46.3 g
  • 93%
  • Cholesterol
  • 235 mg
  • 78%
  • Sodium
  • 2189 mg
  • 88%

Based on a 2,000 calorie diet

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