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Prep time
1 hour 30 minutes
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Cook time
3 hours
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Makes
16 servings
Author Notes
I used to make the typically sweetened Sicilian version of “Sunday Sauce” for pasta, before I stopped eating sugar and started living with reduced carbs. It does not take much to convert to low carb for this recipe, and I simply do not miss the bread I used to eat. I use the chickpea-based breadcrumbs in the meatballs and I am a huge fan of the Banza brand chickpea pasta, which would remind you of a whole wheat version of pasta in its texture and favor. —Brian Coppola
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Ingredients
- Meatballs and Sausage
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2 pounds
sweet Italian sausage (bulk)
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4 ounces
prosciutto (chopped)
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2
eggs
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0.75 cups
chickpea bread crumbs (or your choice)
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4 ounces
shredded parmesan cheese
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4 ounces
shredded asiago cheese
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2 tablespoons
white pepper
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1 tablespoon
cayenne pepper
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3 tablespoons
fennel seeds
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2 tablespoons
rosemary leaves
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2 tablespoons
basil leaves
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1 tablespoon
Italian seasoning
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8
Sweet Italian sausages
- Sauce
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3
28 ounce cans DOP San Marzano tomatoes
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2
18 ounce tomato paste
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4
whole roasted red peppers
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2
large Vidalia onions, diced
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4 ounces
chopped prosciutto
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2 tablespoons
basil leaves
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6 tablespoons
minced roasted garlic
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4 tablespoons
EVOO
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2 tablespoons
white pepper
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2 tablespoons
rosemary leaves
Directions
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Dice and caramelize the onions in EVOO while you make the meatballs. About half way through with the onions, add the prosciutto and finish them both off.
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Combine all of the ingredients for the meatballs and mix well with your hands; I use a 1/3 –cup scoop to dole out 16 heaping portions onto a large baking pan lined with parchment; then I roll them into balls, spray them with EVOO and bake for 45-60 minutes at 350F under an Al foil tent (depending on their size)
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Set the onions and prosciutto aside. While the meatballs are cooking, make the sauce. If you have a countertop convection oven, roast the sausages (425F for 45 min, turning intermittently, then broiling at 500F for 10 minutes on each side), otherwise, wait until the oven is free.
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I make the sauce in two portions in a food processor (sue to space). Into the processor put half of each of the tomatoes, peppers, onion/prosciutto, paste, garlic, and seasonings. Process for about 30-45 seconds; transfer to a large saucepot. Repeat.
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Heat the sauce to simmer (less than medium-low heat). Add the meatballs. Cut the cooked sausages in half and add them. Simmer for 2-3 hours.
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Serve over a portion of pasta, or alone, topped with cheese.
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