Speedy Spaghetti and Sausage Meatballs

Fall is a busy time of year and we're all learning to adjust to new schedules. This means we're looking for quick but satisfying week night meals. I stumbled across this  Johnsonville recipe in the newspaper. And it was a hit with everyone. The only change to the recipe was the addition of fresh oregano and parsley. This came together so quickly. Yet it tasted like a Sunday meal that had been simmering away for hours. A success!

Spaghetti and Sausage Meatballs

1 pound of Italian ground sausage or Italian link sausage with casings removed 

1 jar or 24 oz. pasta sauce

1 egg, lightly beaten

1/3 cup bread crumbs

1/4 cup parmesan cheese 

1/4 cup milk 

1/4 cup onion, finely chopped
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped oregano

1 lb spaghetti 

Pre-heat oven to 350. In a large bowl, the egg, bread crumbs, cheese, herbs, milk, and onion. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs and arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through. Meanwhile, cook pasta according to package instructions and heat sauce to s simmer on the stovetop. Add the meatballs to the sauce. Top the pasts with the sauce and meatballs. Enjoy!

These meatballs would also make great grinders. 

*Recipe slightly adapted from Johnsonville Kitchens (JohnsonvilleKitchens.com)