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Spicy Meatballs with Sauce

 Spicy Meatballs with Sauce
I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection in the slow cooker along with a homemade sauce! —Rosanne Bergman, Alta Loma, California
8 ServingsPrep: 30 min. Cook: 5 hours


  • 1 egg, lightly beaten
  • 3/4 cup crushed seasoned salad croutons
  • 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 Johnsonville® Mild Ground Italian Sausage
  • SAUCE:
  • 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

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Spicy Meatballs with Sauce (continued)


  • 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 or until meatballs are cooked through. Serve
  • with pasta.
  • Serve immediately or cool before placing in a freezer container.
  • Cover and freeze for up to 3 months.
  • To use frozen meatballs: Completely thaw in the refrigerator. Place
  • meatballs in a large skillet; cover and cook for 10 minutes or until
  • heated through. Serve with pasta. Yield: 8 servings.
Nutritional Facts: 1 cup sauce with 5 meatballs equals 369 calories, 17 g fat (6 g saturated fat), 88 mg cholesterol, 1,097 mg sodium, 35 g carbohydrate, 7 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.