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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? I can’t, that’s for sure. The messier the better I always say!
Or meatballs over pasta, heaped with delicious sauce?
I 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
Ingredients
- 1 tablespoon olive oil
- ¼ cup white onion chopped
- ¼ cup celery chopped
- ¼ cup green bell pepper chopped
- 6 ounces tomato paste
- 15 ounces 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.
Notes
Nutrition
Nutritional values are approximate.
