Spicy Italian Sausage Meatballs over Egg Noodles

• Meat

  • 1 1/2 lb Italian sausage, bulk

• Produce

  • 3 large cloves Garlic
  • 1/4 cup Parsley, fresh
  • 1/2 cup Yellow onion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 25-oz. jar Your favorite spicy "arrabbiata" sauce or regular marinara sauce

• Pasta & Grains

  • 1 24-oz. package Reames frozen homestyle egg noodles

• Baking & Spices

  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 1/3 cup Parmesan cheese

Found on afarmgirlsdabbles.com

Ingredients

• 1 T. olive oil
• 1/2 c. finely chopped yellow onion
• 3 large cloves garlic, minced
• 1-1/2 lbs. bulk Italian sausage
• 1/8 tsp. to 1/2 tsp. red pepper flakes, or whatever heat level you are comfortable with
• 1 large egg
• 1/3 c. freshly grated Parmesan cheese (use larger holes in your grater), plus more for sprinkling over the top of individual portions
• 1/2 c. bread crumbs
• 1/4 c. finely chopped fresh parsley, plus more for sprinkling over the top of individual portions
• 1  24-oz. package Reames® frozen Homestyle Egg Noodles
• 1  25-oz. jar of your favorite spicy arrabbiata sauce or regular marinara sauce

Directions

• Heat oven to 350° F. Line a large rimmed baking pan with parchment paper and set aside. In a large skillet over medium to medium-high heat, saute onion and garlic in the olive oil. Stir occasionally until softened, about 5 to 7 minutes. Remove from heat. In a medium-sized bowl, combine sausage, red pepper flakes, egg, Parmesan, bread crumbs, and parsley. Add in sautéed onion and garlic. Mix until mostly combined with a wooden spoon, then bring it all together with a little hand mixing. Shape sausage mixture into balls. I like to use a scoop that holds almost 2 tablespoons. I pack it very tightly in the scoop and then finish it off with a little bit of hand rolling. Place meatballs onto prepared pan. Bake for 25 minutes. Turn oven to broil and then place pan under broiler (on a rack about 6 under the broiler) and cook for an additional 3 to 4 minutes, or until meatballs are golden. While meatballs are baking, cook egg noodles according to package directions. Drain. Sprinkle a small amount of olive oil over the noodles and toss lightly to prevent sticking. Return skillet to medium heat and warm the marinara. Add the baked meatballs and toss to coat. Once thoroughly warmed, serve meatballs in marinara over individual servings of hot egg noodles. Finish with additional shredded Parmesan and chopped parsley.