Creole Meatball Sauce

This is the sauce I use on my Creole meatballs if I am serving them over pasta or on meatball sandwiches. The meatballs already have some kick, so this sauce is a little more mellow. But, if you want more heat, just substitute Rotel tomatoes for the diced tomatoes and pucker up!

How can you pass up a Creole meatball sub sandwich, smothered in this great sauce?

Creole Meatball Sub SandwichOr meatballs over pasta, heaped with delicious sauce?

Creole Meatballs and SpaghettiI double or even triple this recipe to make sure I always have some sauce on hand. It freezes well and makes for a quick and easy dinner over noodles.

This sauce is also fantastic on my Creole pizza.

Creole Meatball Sauce

Course Sauce
Cuisine Creole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup white onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup green bell pepper chopped
  • 1 6 ounce can tomato paste
  • 1 15 ounce can petite diced tomatoes, undrained
  • 2 teaspoons sugar
  • Creole seasoning
  • 1 teaspoon dried basil

Instructions

  • Heat the olive oil in a medium pan over medium-high heat.
  • Add the onion, bell pepper and celery and cook until slightly softened.
  • Stir in the tomato paste and cook another 3-4 minutes.
  • Stir in the tomatoes. Bring to a boil, then reduce heat to a simmer. Add sugar, Creole seasoning to taste, and the basil. Stir and continue simmering for 15 minutes.

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