- Prep time 25 minutes
- Total time 45 minutes
- Portion size 6 servings
Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove casing from sausages. Crumble susage meat into large bowl; mix in veal, bread crumbs, parsley, oregano, basil, egg and garlic. With wet hands, shape mixture into 1-inch balls.
Transfer to prepared baking sheet; bake, turning once halfway through cooking time, until meatballs are lightly browned and no longer pink inside, 15 to 20 minutes.
Meanwhile, in large skillet, heat oil over medium-high heat; cook onion, stirring, until softened, about 5 minutes. Add garlic, bay leaf and Italian herbs. Mix in tomatoes, crushing with back of spoon. Bring to boil; reduce heat and simmer until sauce has thickened, about 10 minutes. Season with salt and pepper. Remove and discard bay leaf.
Transfer meatballs and sauce to greased 13- x 9-inch baking dish. Top with mozzarella and Parmesan. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months. Thaw in refrigerator overnight and increase cooking time by 10 minutes.)
Bake until bubbly and lightly browned on top, about 10 minutes. Broil until cheese is golden brown, about 2 minutes. Sprinkle with pepper.
Test Kitchen Tip: Serve the meatballs with traditional spaghetti or your favourite pasta, and garnish with fresh basil.
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 5 g
- Sodium 750 mg
- Sugars 5 g
- Protein 33 g
- Calories 450
- Total fat 28 g
- Cholesterol 130 mg
- Saturated fat 11 g
- Total carbohydrate 14 g