Best Meatballs Ever

Best Meat Balls Ever INGREDIENTS 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup KRAFT Grated Parmesan Cheese 1/4 cup milk 1/4 cup onion, finely chopped 1 package (19 ounce) JOHNSONVILLE® Ground Mild Italian Sausage or Links removed from casing*(*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.) Close Directions 1. Preheat oven to 350°F. 2. In a large bowl, combine the egg, bread crumbs, KRAFT Grated Parmesan cheese, milk and onion. 3. Remove sausage from casings. 4. Add sausage to the bread crumb mixture and mix well. 5. Shape into 20 meatballs; arrange on a shallow baking pan. 6. Bake for 20 minutes or until meatballs are cooked through (160°F). 7. Serve with your favorite sauce and spaghetti. Vegetarian Crockpot Spaghetti Sauce Ingredients 2 Tbsp. olive oil 1 onion, chopped 3 cloves garlic, minced 2 Cups of carrot shredded 2 cups of sliced mushrooms 1 green bell pepper, chopped 1/2 Cup of fresh parsley 1 Whole Egg Plant diced and chopped 15 oz. can tomato sauce 2 (14 oz.) cans diced tomatoes, undrained 6 oz. can tomato paste 1/2 Cup of Red wine 1/2 Fresh Parmisan Cheese 1 tsp. dried Italian seasoning 1 tablespoon fresh basil 1/4 tsp. pepper 1/2 tsp. salt 2 tsp. sugar 16 oz. box spaghetti Prep Time: 35 minutes Cook Time: 480 minutes Total Time: 515 minutes Yield: 6 servings Preparation Cook onions and garlic in oil in large nonstick skillet over medium heat. Stir and cook for 4-5 minutes until tender. Add carrots, mushrooms and bell pepper and egg plant, fresh parsley and basil. stir. Place vegetables into bottom of 4-5 quart crockpot and add remaining ingredients except spaghetti pasta. Cover crockpot and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce. Serve over your favorite hot pasta. Garlic and olive bread I just buy mine at Safeway they have the best. Italian Salad INGREDIENTS 1/4 cup red-wine vinegar 3 tablespoons olive oil 2 teaspoons Dijon mustard Coarse salt and ground pepper 1 head iceberg lettuce, halved, cored, and cut into wide strips 1/2 head red cabbage, halved, cored, and cut into thin strips 1 small red onion, halved and thinly sliced 2 large roma tomatoes 1 red pepper chopped 1 cup packed basil leaves, shredded 1/2 Cup of Kale leaves cut fine In a large bowl, whisk together vinegar, oil, and Dijon; season with salt and pepper. Add lettuce,red pepper, tomatoes cabbage, onion, and basil; toss to combine. Serve immediately. Serve with a good red table wine Judi owns and operates bejewelu.com where you can dress the whole family for less