Beef and Sausage Meatballs in Tomato Sauce

1 pound ground beef, 15% fat or less
3 links hot Turkey Italian Sausage, about 12 oz. (squeeze out of casings)
1/3 cup 100% whole wheat bread crumbs
2 T flax seed meal (optional, but good)
2 eggs, lightly beaten
1 tsp. minced garlic,
1/4 cup grated Parmesan or Romano cheese,
salt-pepper to taste
Additional Parmesan for sprinkling over meatballs

Sauce Ingredients:
2 cans diced tomatoes. pureed with food processor or immersion blender
(I used Muir Glen fire roasted organic tomatoes)
1 T minced garlic (or less, I used garlic puree in a jar)
2 tsp. dried basil
1 tsp. dried oregano
(can substitute 1 T Penzeys Pasta Sprinkle for the oregano and basil)
salt to taste (I used McCormick’s Mediterranean Sea Salt which I received as a sample, and it was great in this.)

Instructions:

Remove ground beef and sausage from refrigerator, squeeze sausage out of casing and let meats come to room temperature. Preheat oven to 425 F.
Put breadcrumbs (and flax seed meal if using) in large bowl and add 1/3 cup very hot water. Let sit a few minutes until water is absorbed, then add eggs, teaspoon of garlic, grated Parmesan, and salt and pepper. Add ground beef and sausage to mixture, then use your hands to combine breadcrumb mixture with meat.

Spray glass casserole dish or roasting pan with nonstick spray, then use a tablespoon to measure out meatballs, rolling them in your hands to make them round. Arrange meatballs so there is a small space between each meatball.

Use a food processor or immersion blender to puree canned tomatoes. Put tomatoes in bowl and add minced garlic, herbs, and salt. Pour sauce over meatballs. Sprinkle rest of Parmesan cheese over. Bake 35 minutes, or until firm and bubbling. Serve hot, with additional Parmesan sprinkled on top.
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