Scotto Sunday Sauce with Meatballs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Scotto Sunday Sauce with Meatballs recipe is a classic Italian dish that brings together the flavors of slow-cooked tomato sauce and tender meatballs. This traditional recipe has been passed down through generations and is perfect for family gatherings or cozy Sunday dinners. The combination of rich tomato sauce, aromatic herbs, and perfectly seasoned meatballs creates a comforting and delicious meal. With just a few simple ingredients, you can recreate this hearty dish in your own kitchen.

Keywords: Italian, Sunday sauce, meatballs, tomato sauce, traditional.

scotto sunday sauce with meatballs recipe details

Scotto sunday sauce with meatballs recipe, recipe Rating: 4.7
Number of votes:120

Flavorful meatballs made with beef, onion and diced Pepperidge Farm(R) Texas Toast are simmered in Prego(R) Italian Sauce with a dash of crushed red pepper and basil. Serve with your favorite pasta and garnish with fresh basil leaves. For dessert, serve assorted seasonal fruits mixed with honey, lemon and walnuts.
Ready in: 1 hour 15 mins

Ingredients

Serves: 4

• 1/2 cup olive oil
• 3 large onions, diced
• 2 tablespoons minced garlic
• 6 cups Prego(R) Flavored with Meat Italian Sauce
• 4 fresh basil leaves, chopped
• 1 teaspoon crushed red pepper
• 6 slices thawed Pepperidge Farm(R) Texas Toast Garlic, diced
• 1/2 cup whole milk
• 1 1/2 pounds ground beef
• 2 eggs
• 1/4 cup grated Parmesan cheese

Preparation method

Prep: 25 mins | Cook: 50 mins

1. Heat 1/4 cup oil in a 6-quart saucepot over medium heat. Add 2 cups onions and the garlic and cook until the onion is tender. Stir the sauce, basil and red pepper in the saucepot. Remove the saucepot from the heat.
2. Place the bread into a large bowl. Pour the milk over the bread. Stir and press the bread into the milk to coat. Let stand for 5 minutes.
3. Add the beef, remaining onions, eggs and cheese to the bread mixture. Mix the beef mixture thoroughly and shape firmly into 12 (3-inch) meatballs. Place the meatballs onto a baking sheet. Cover and refrigerate for 15 minutes.
4. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the meatballs in batches and cook until they’re well browned.
5. Add the meatballs to the sauce mixture. Cook over medium heat for 15 minutes or until the meatballs are cooked through. Serve with additional Texas Toast or Garlic Bread, if desired.