Frozen Italian Meatballs in Red Sauce
I had a bag of frozen Italian-style meatballs and a departmental luncheon potluck the next day. I used Pam's Meat Sauce as a starter and tweaked it to make a bright, perfect viscosity, and mouthwatering pairing with the store-bought frozen meatballs. Super easy and delicious.
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Equipment
- 1 Saute Pan 12" or larger – optional
- 1 Slow Cooker – optional
- 1 Pressure Cooker – optional
Ingredients
- 4 lbs. frozen meatballs Italian Style
- 1 onion medium, chopped
- 1 tbsp Italian Seasoning
- 28 oz Hunts tomato sauce (1 large can)
- 28 oz Hunt's Tomatoes, Petite, Diced (1 large can)
- 10.75 oz Campbell's Condensed Tomato Soup (1 regular can)
- 6 oz Hunt's Tomato Paste (1 small can) Hunts
- 2 tbsp garlic minced
- 1 tbsp soy sauce
- 1 packet beef bouillon no sodium
- 3 tbsp cornstarch
- 1 ¼ cup water (use 1/2 emptied diced tomato can)
Instructions
- Put the frozen meatballs in a large saute pan in a single layer (hence the 12" or larger pan) over med-high heat for about 10 minutes.
- Add all the ingredients except water and cornstarch.
- Gently stir to combine, cover and reduce heat to medium-low heat.
- Simmer for 20 minutes.
- Combine water and cornstarch in a measuring cup (or use one of the large empty tomato cans) and stream into the sauce while gently stirring until it starts to thicken.
- Cover and simmer on low for another 10 minutes.
Notes
* I simmer for about an hour – out of habit.=====You can also make this in a slow cooker on low for 8 hours or high for 3 hours.
Nutrition
Calories: 279kcalCarbohydrates: 9gProtein: 17gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 65mgSodium: 450mgPotassium: 634mgFiber: 2gSugar: 5gVitamin A: 418IUVitamin C: 11mgVitamin E: 1mgCalcium: 42mgIron: 2mgZinc: 2mg
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