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!
SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT
We love the texture of khorasan wheat (often sold under the brand name Kamut). The long plump grains are chewy and buttery and go perfectly with marinara sauce. They're just as satisfying as a bowl of spaghetti but with a lot more fiber-11 grams per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (5 meatballs, 1 heaping cup of grains and sauce)
Number Of Ingredients 10
Steps:
- Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.)
- Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet.
- Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
- Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot.
Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 950 milligrams, Carbohydrate 44 grams, Fiber 11 grams, Protein 26 grams, Sugar 4 grams
HOMEMADE MARANARA WITH ITALIAN SAUSAGE & MEATBALLS
We coined this recipe affectionately as "Rae's Spaghetti" as that is the family friend that we recieved the recipe from. This sauce is very hearty and filling. I usually only prepare a salad and garlic bread to accompany it. This sauce also freezes well so I often make a double batch,
Provided by Heather N.
Categories Sauces
Time 2h20m
Yield 1 stock pot, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Sauce:.
- empty 2 cans of whole tomatoes into a food processor and puree.
- add in dried herbs and spices (oregeno, basil, bay leaves, garlic).
- Place contents from food processor into large stock pot.
- Place on medium low heat and simmer.
- add sugar to sauce mixture.
- Cut sausage into halves and brown (do NOT cook throughly) over medium heat in olive oil.
- Add diced onion into stock pot.
- Remove browned sausages from skillet (discard oil) and add into sauce mixture in stock pot.
- Prepare meat balls:.
- in large bowl combine meat, oregano, basil, salt, pepper, and garlic powder. Hand mix until combined well.
- Add in egg and cracker crumbs or bread crumbs. Combine well.
- Add in parsley, combine well.
- Roll into meatballs.
- Drop RAW meatballs into sauce. In order for meat to cook through throughly they must remain in simmering sauce for a minimum of 40 minutes. Be careful not to stir sauce to vigorously during first 20-30 minutes as that may break up your meatballs, just stir enough to make sure meatballs are completely submerged in sauce. Once 40-50 minutes has elapsed sauce should be ready to eat, as the meat should be cooked. I prefer allowing sauce to simmer on low heat for a 2-4 hours, as the longer this sauce cooks the better it tastes. The meat also absorbs more flavor from the sauce itself. As long as you cook meats at least 40-50 minutes in sauce mixture you should be fine. This does however change based on the size of the meatballs you make. I make ones around the size of a golf ball. Larger meatballs take longer to cook. You can always take one out and cut it in half to see if they are cooked through throiughly.
- Enjoy!
Nutrition Facts : Calories 395.3, Fat 20.3, SaturatedFat 8.2, Cholesterol 110.8, Sodium 958.7, Carbohydrate 23.3, Fiber 4.7, Sugar 12, Protein 31.4
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
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