Sunday Gravy with Idaho® Potato “Pasta”

Ingredients:

Sunday Gravy Ingredients:
  • 8 ounces sweet fresh Italian chicken sausage, removed from the casing
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 28-ounce can diced tomatoes
  • 29-ounce can no salt added tomato sauce
  • 6-ounce can tomato paste
  • 1 teaspoon salt-free Italian seasoning
  • Chopped fresh oregano and/or basil for garnish

 Meatball Ingredients:

  • 1 pound lean ground chicken
  • 1/2 cup plain breadcrumbs
  • 1 teaspoon salt-free Italian seasoning
Potato “pasta” ingredients:
  • 2 pounds Idaho® red potatoes, approx. 5 cups

Directions:

  1. In a large saucepan or Dutch oven, sauté sausage, onion and garlic over medium heat. Sauté for 10 minutes, breaking up the sausage as it cooks, until the sausage is no longer pink and the onion and garlic are soft.
  2. Add the diced tomatoes, tomato sauce, tomato paste, and seasoning. Reduce heat, cover, and simmer for 30 minutes.
  3. Meanwhile, in a medium bowl, combine the ground chicken, breadcrumbs, and seasoning. Using your hands, form the meat mixture into 16 small meatballs.
  4. Add to the sauce, cover, and simmer for an additional 30 minutes.
  5. While the meatballs simmer in the sauce, fill a large pot halfway with water and heat to boiling.
  6. Meanwhile, cut the potatoes into matchsticks by cutting each potato in half, slicing into 1/8-inch-thick slices, and then slicing crosswise into 1/8-inch matchsticks.
  7. When water is boiling, add the potatoes and cook 4-5 minutes or until the potatoes are cooked but slightly firm. Remove from the heat and drain.
  8. To serve, put the boiled potatoes on a large platter and top with the sauce and meatballs. Garnish with chopped fresh oregano and/or basil.
Print Recipe

Yield: 8 servings; approx. 2 cups
Calories: 307
Sugar: 12 g
Sodium: 509 mg
Fat: 8 g
Saturated Fat: 2 g
Carbs: 41 g
Fiber: 7 g
Protein: 21 g
Cholesterol: 71 mg

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