Casa de Feagan

Ingredients

• [S] 1 can Hunts Mushroom spaghetti sauce
• [S] 1 can petite diced tomatoes
• [S] 1 small can white button mushrooms
• [S] 1 tsp onion powder
• [S] 2 T Italian seasoning
• [S] 1 tsp kosher salt
• [S] 1 tsp black pepper
• [S] 1 tsp white sugar
• [S] 1 T olive oil
• [M] ½ lb Ground Turkey or Lean Beef
• [M] ½ lb Pork Sausage
• [M] 1 large egg
• [M] 1 c breadcrumbs
• [M] 1 T Italian seasoning
• [M] 1 tsp kosher salt
• [M] 1 tsp black pepper
• [M] 2 T onion flakes
• [M] 2 T shredded parmesan cheese
• [M] 1 T Worcester sauce
• [Other] 1 lb spaghetti noodles

Instructions

Sauce: In large saucepan saute mushrooms until golden. Add remaining [S] ingredients and simmer over medium heat until ready to serve. Meatballs: Preheat oven to 425 F. In a large bowl combine all [M] ingredients. If too dry add a splash of milk, if too wet add more breadcrumbs. Roll mixture into walnut (or your favorite size) sized balls and bake for 30 minutes or balls temp over 170 F. Noodles: Fill a large stock pot ¾ with water and bring to a boil. Season generously with salt. Add noodles and boil for 8 to 10 minutes (or following package directions) until al dente. Drain noodles and serve immediately with sauce and meatballs.