Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.