ITALIAN MEATBALLS AND SAUSAGES
Here's a wonderful appetizer for the big game or any family function. Very easy to prepare and also very tasty. I've doubled and even tripled the recipe for large to huge groups. No matter how much I make, I always come home with an empty slow cooker. -Jan Kasinger, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
HOMEMADE ITALIAN SAUSAGE MEATBALLS WITH ALFREDO SAUCE RECIPE - (5/5)
Provided by flour_arrangements
Number Of Ingredients 23
Steps:
- Combine all spices and turkey thigh. Mix well. Prepare meatballs by rolling them into 2.5 inch balls. Bake at 350 in a preheated oven, in a covered casserole dish, for about 50 minutes. For the alfredo sauce, begin by sauteing the garlic in the butter and parsley. Add the milk and half and half, and garlic salt. Stir in cheese. Add bouillon. Cook uncovered until bouillon dissolves. Add enough flour to slightly thicken, about 1 to 2 tablespoons. Serve over meatballs.
HOMEMADE ITALIAN SAUSAGE
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT9h30m
Yield 8
Number Of Ingredients 16
Steps:
- Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
- Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
- Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
- Process the cold pork through a meat grinder on the slowest speed.
- Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
- Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g
ITALIAN SAUSAGE MEATBALLS
These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs!
Provided by Ashley Manila
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
- Toss with your favorite sauce and serve!
ALFREDO SAUCE WITH ITALIAN SAUSAGE
I was looking throught my freezer and cabinets and came across some Italian Sausage and jarred Alfredo sauce. And since I didn't want the usual Italian sausage with red sauce,and wasn't in the mood for regular alfredo. This is what came out of the dark corners of my brain :)Please feel free to use red,green or yellow peppers. Or if feeling really creative try all three.;).I used Angel Hair pasta, but you can use your favorite type of pasta. Submitted to "ZAAR" on July 18th,2008.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet over medium heat, combine first three ingredients.
- Cook until sausage is browned and peppers and onions are tender.
- Drain and return to pan.
- Add alfredo sauce and turn heat to low.
- Simmer for 10 minutes or until heated through.
- Serve over your favorite pasta.
Nutrition Facts : Calories 404.4, Fat 31.1, SaturatedFat 10.8, Cholesterol 64.7, Sodium 1371.4, Carbohydrate 8.2, Fiber 0.9, Sugar 2.5, Protein 22.1
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
ITALIAN TOMATO SAUCE WITH MEATBALLS AND SAUSAGE
My best Italian Sauce. I make big batches and freeze it in containers for those nights we want a quick meal. My son says there is no better smell then the smell of my sauce simmering on the stove. I allow them a quick taste by dipping with a slice of Italian Bread.
Provided by DianeNJ
Categories < 4 Hours
Time 3h40m
Yield 3-4 quarts, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer.
- Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce.
- Do not clean the pan.
- Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours.
- Serve over your favorite pasta. Enjoy!
ITALIAN MEAT SAUCE WITH MEATBALLS
This chunky, meaty sauce has a bit of heat from the sausage and red pepper. It's delicious served over pasta.-Jane McMillan, Dania Beach
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 21g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1287mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
ITALIAN SAUSAGE MEATBALLS
I developed this recipe as I was reviewing many other meatball recipes. The spices in the sweet Italian sausage give it the extra kick. These meatballs can be frozen for use later. Or used immediately in your favorite sauce. These are also a great appetizer with dipping sauce.
Provided by Steve_La Mirada
Categories Pork
Time 27m
Yield 60 balls
Number Of Ingredients 8
Steps:
- Put all ingredients in a large mixing bowl.
- Mix together throughly.
- Using the palm of your hands. Roll into a ball shape. About one inch diameter.
- Place oil in a frying pan over medium heat.
- Place meatballs in hot oils.
- Move them around continuously to ensure that they do not burn, and are throughly cooked.
- Cook for 5 to 7 minutes (golden brown).
- Remove from oil and sit on paper towel to absorb any oil.
- Add to your favorite sauce.
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