½cupfinely grated Pecorino Romano cheese(or Parmigiano Reggiano (Parmesan cheese))
1egg
1 ½tablespoonschopped parsley
¼cupwater
2tablespoonsolive oil
1small onion(finely chopped)
28ounces(800 grams) canned crushed tomatoes( or tomato puree)
½cupwater(extra)
1teaspoonsalt
½teaspoonfreshly ground black pepper
Instructions
Peel the skin off the sausages and crumble into a mixing bowl.
Add breadcrumbs, cheese, egg, water and parsley. Combine well.
Roll sausage mixture into 12 even balls.
Heat olive oil in a skillet and brown the meatballs over medium heat.
Remove the meatballs from the skillet to a lined baking sheet.
Fry the finely chopped onion in the oil remaining in the skillet for about 5 minutes or until softened.
Add crushed tomatoes and water. Stir to combine, scraping up any caramelized bits on the bottom of the skillet.
Return meatballs the tomato sauce. Turn over to coat meatballs in the sauce.
Reduce heat to a gentle simmer. Cover with the lid slightly ajar so that excess steam escapes.
Cook for 30 minutes. Check regularly that the sauce doesn't dry out. If it seems to be reducing too much, add a little extra hot water. Also check that the meatballs don't stick to the bottom of the skillet.
Serve with crusty bread or pasta.
Notes
Tips for Success
Be sure to caramelize the Italian Sausage Meatballs well to maximize flavor. Those brown bits on the meatballs and in the skillet are bonus flavor hits.
Cook the onions until well softened.
This dish can't be over cooked. Meatballs can continue to simmer when the cooking time is up if you're not ready to serve. Just check regularly that the sauce doesn't dry out and the meatballs don't stick to the bottom of the skillet.
Food Safety
Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.