I certainly enjoy using ready-made food products to give my meal-planning a boost, especially on weeknights.
For instance, I make an easy chicken parmesan dish with frozen chicken patties and our favorite canned spaghetti sauce topped with mozzarella and Parmesan cheeses. And I always use frozen pie crust when I make chicken pot pie.
Sandra Lee has made a fortune with her “semi-homemade” dishes which she demonstrates on Food Network.
I love seeing the meals she comes up with using convenience products. There’s nothing wrong with shortcuts when it comes to getting a meal on the table.
One of my favorite shortcut products is turkey meatballs. I’ve used both the frozen and fresh variety and love them both.
I have a wonderful from-scratch turkey meatball recipe I use in a soup, but for today’s meatballs in tomato sauce recipe, I rely on someone else to make them and I make the sauce from scratch.
This pasta sauce has a lot of tomatoes, and when I pour it over spaghetti, I go light on the sauce and heavy on the meatballs!
The sauce is very simple to make and only requires some sauteing, can-opening and waiting while the sauce simmers.
I add my meatballs about 10 to 15 minutes into the simmer time so their flavor can blend with the sauce.
When I make this recipe, I make a big batch, as reflected in the recipe.
We usually eat our first meal as spaghetti and meatballs and freeze the leftovers in small batches for meatball sandwiches.
I put maybe five or six meatballs on the bread (depending on the size of the roll) and top them with a little sauce.
Then, add a few slices of mozzarella cheese and put the sandwich in a hot stove or toaster oven to let the cheese melt.
I love this sandwich, which I eat with a fork!
Meatballs and Tomato Sauce
- 1 onion, diced
- 4 cloves garlic, minced
- Oil oil for sautéing
- 4 28 oz. cans petite diced tomatoes
- 12 oz. tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon oregano
- A handful of fresh basil leaves or 1 teaspoon dry
- 2 bay leaves
- 2 14-oz. bags turkey meatballs (I use Armor)
To the pot, add tomatoes, tomato paste, salt, pepper, oregano, basil, bay leaves, sugar onion and garlic. Stir until mixed. Bring to a boil and let simmer for one hour. Add meatballs about 15 minutes into the cooking time.
Serve over hot spaghetti or on a hoagie roll, topped with mozzarella cheese and warmed so the cheese melts.