1 (4 ounce) package dry Italian sausage links
1 large onion, sliced into rings
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1 teaspoon dried rosemary
1/8 teaspoon dried rosemary
1 (10 ounce) can tomato sauce
1/2 cup beef broth
1/2 cup water
1 (11 ounce) can whole kernel corn, drained
1 cup tomato paste
2 tablespoons Worcestershire sauce
1 cup chopped green onions
1 teaspoon dried basil
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Slice meatballs into 1-inch cubes. Place meatballs in a large resealable plastic bag. In a small bowl, mix together flour, salt, pepper, garlic powder, basil, oregano, rosemary, rosemary, rosemary, basil, oregano, tomato sauce, beef broth, water, corn, tomato paste, Worcestershire sauce and green onions.
Place meatballs in a large resealable plastic bag. Add tomato sauce, tomato paste, Worcestershire sauce, green onions, basil, salt and pepper. Seal bag.
Bake in preheated oven for 45 minutes to 1 hour.
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