Skillet Meatballs and Marinara

Ingredients

• 1 lb Italian sausage
• 1 cup breadcrumbs
• 1 large egg
• 1/2 yellow onion, finely diced
• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic
• 28 oz can crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• Freshly cracked pepper
• 1 tsp brown sugar
• 1 Tbsp tomato paste
• 12 oz pasta, any shape

Directions

1. Start the meatballs by slipping the Italian sausage from its casings into a large bowl. Add the breadcrumbs, egg, and diced onion, then use your hands to bring everything together. Shape the mixture into about 24 balls, each roughly the size of a ping pong ball.
2. Set a large skillet over medium heat. Pour in the olive oil and swirl the pan so the surface is coated. Add the meatballs, browning them all over for about 2 minutes per side. If the pan is crowded, do this in 2 batches so the meatballs have space. Transfer the browned meatballs to a clean plate.
3. Add the remaining diced onion to the skillet with 2 cloves of minced garlic. Cook them in the oil and sausage fat left in the pan until they turn soft and translucent. When that happens, stir in the crushed tomatoes, oregano, basil, salt, pepper, brown sugar, and tomato paste. Keep stirring until the tomato paste is fully worked into the tomatoes.
4. Return the meatballs to the skillet, then fold them gently through the sauce until coated. Cover the skillet; the meatballs need 15 minutes at a simmer in the sauce. While that happens, cook the pasta.
5. After draining the pasta, divide it among bowls and top each serving with 4 meatballs plus some sauce.