QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS
This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
Provided by Jamie Oliver
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
SWEET-HOT SAUSAGE MEATBALLS
These good-tasting sausage meatballs disappear before anything else on the table or buffet. They have a delightful tang with a bit of crunch from the water chestnuts. I've used the recipe for over 20 years because it's so easy to do and comes out perfect every time. -Claire Stryker, Boulder City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a blender, process water chestnuts until minced. Transfer to a large bowl; add sausage and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking dish. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°., Meanwhile, in a large saucepan, combine the cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through.
Nutrition Facts : Calories 212 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 533mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 0 fiber), Protein 5g protein.
HOT SAUSAGE MEATBALLS
these are HOT meatballs! But, oh so good! My oldest sister and my step mom used to make these at the holidays.
Provided by Aunt Dawn
Categories Meat
Time 30m
Yield 20-30 meatballs
Number Of Ingredients 3
Steps:
- blend the sausage and bisquick together.
- mix well with your hands.
- add the shredded cheddar cheese.
- mix well again with your hands (it's easier).
- shape into 1-2" balls.
- spray baking pan with vegetable spray.
- bake in 350 degrees oven for 10-15 minutes.
Nutrition Facts : Calories 373.7, Fat 29.8, SaturatedFat 10.9, Cholesterol 77.7, Sodium 802.3, Carbohydrate 7.7, Fiber 0.2, Sugar 1.5, Protein 17.5
ONE-PAN SMOKY BEANS & SAUSAGE MEATBALLS
Cook our smoky beans and sausage meatballs dish in one pan - it's ideal camping food. This recipe mostly uses storecupboard ingredients, and is easily scaled up, too
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 9
Steps:
- Squeeze the sausagemeat from one of the sausages, then roll into four balls. Repeat with the rest of the sausages. Heat half the oil in a flameproof casserole, shallow saucepan or deep frying pan over a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over.
- Scatter in the onion, drizzle in the remaining oil and cook for 5 mins until the onions are golden. Add the garlic and cook for 2 mins more. Scatter in 1 tbsp sugar and the fajita spice mix, cooking for a minute or two until the mixture has thickened. Splash in the vinegar, tip in the tomatoes and a can of water, then add the beans. Season, stir, bring to a simmer and bubble gently for 15-20 mins until the sauce is thick and rich. Remove from the heat and leave to cool slightly. Can be prepared up to three days ahead, then cooled completely and chilled for up to three days or frozen for three months. Defrost completely in the fridge overnight and reheat in a pan until piping hot. Scatter with parsley or coriander and serve with crusty bread or jacket potatoes, if you like.
Nutrition Facts : Calories 395 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
JOHNSONVILLE® ITALIAN MEATBALLS
Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
- Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan.
- Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 6.6 g, Cholesterol 104.6 mg, Fat 29 g, Fiber 0.4 g, Protein 18.7 g, SaturatedFat 10.8 g, Sodium 975.8 mg, Sugar 1.2 g
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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