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Spicy Sausage Meatball Sauce


  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 3/4 pound sliced fresh mushrooms
  • 5 garlic cloves, minced
  • 4 teaspoons Italian seasoning
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large sweet onion
  • 1 large green pepper
  • 1 medium sweet red pepper
  • 1 medium sweet orange pepper
  • 1 medium sweet yellow pepper
  • 10 hot Italian sausage links (4 ounces each), casings removed
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • Hot cooked pasta


  • 1. Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture.
  • 2. Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce.
  • 3. Cook, covered, on low until meatballs are cooked through and vegetables are tender, 5-6 hours. Serve with pasta.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1-1/4 cups meatball sauce: 343 calories, 23g fat (7g saturated fat), 51mg cholesterol, 984mg sodium, 22g carbohydrate (11g sugars, 5g fiber), 15g protein.


Average Rating: 5
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