Skillet Meatballs and Marinara

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  Italian Pork Sausage(454g)
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  Bread Crumbs, Dry, Plain(240g)
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  Egg, Whole, Large
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  Yellow Onion
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Tomato, Canned, Crushed(794g)
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  Oregano, Dried(3g)
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  1/2 tsp dried basil ($0.05)
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  1/2 tsp salt ($0.03)
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  Freshly cracked black pepper ($0.05)
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  Brown sugar(5g)
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  Tomato Paste(15g)
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  Pasta, White, Dry (Unspecified Type)(340g)

Instructions

1. 1Squeeze the Italian sausage from its casing into a large bowl. Add the breadcrumbs, eggs, and diced onion. Mix with your hands until just combined, then form the mixture into approximately 24 meatballs (ping pong ball–sized).
2. 2Heat a large skillet over medium-high heat. Add the olive oil and tilt to coat the bottom evenly. Working in two batches to avoid crowding, add the meatballs and cook 3–4 minutes per side over medium-high heat until golden brown on all surfaces. Transfer the browned meatballs to a clean plate.
3. 3Add the remaining diced onion and minced garlic to the skillet and sauté over medium heat for 3–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
4. 4Stir in the crushed tomatoes, tomato paste, oregano, brown sugar, salt, and pepper until the tomato paste is fully incorporated into the sauce.
5. 5Return the meatballs to the skillet and gently stir to coat them in sauce. Cover with a lid and simmer over medium-low heat for 15 minutes until the sauce thickens slightly and flavors meld.
6. 6While the meatballs simmer, cook the pasta according to package directions in salted boiling water. Drain and set aside.
7. 7Divide the cooked pasta evenly into 6 airtight containers while hot. Top each portion with 4 meatballs and sauce, distributing the meatballs and liquid evenly.
8. 8Cool to room temperature, then seal the containers and refrigerate for up to 4 days, or freeze for up to 3 months.