BEEF AND SAUSAGE MEATBALLS
These Beef and Sausage Meatballs are tender, juicy and full of Italian herbs for a rich flavor. Add pasta and marinara sauce for an "Italian Night" at home.
Provided by Pat Nyswonger
Categories Main Dish
Time 50m
Number Of Ingredients 14
Steps:
- Grate the onion and garlic into a medium size bowl; then add the panko breadcrumbs and stir to combine. Set aside.
- In a large bowl, add the ground beef and ground sausage. Break up the meat with a fork. Add the remaining ingredients and the reserved breadcrumb mixture. Use your hands to blend the mixture together. Do not over mix or the meatballs will be tough.
- Scoop the meat mixture into 2-inch size meatballs, rolling them in the palm of your hand to create a smooth meatball. Transfer the rolled meatballs to a plate as you roll each one. Alternatively, scoop the meat and place on a sheet of parchment, then roll each one.
- When all the meatballs are rolled, heat 2 tablespoons of oil in a large skillet set over medium-high heat, add the meatballs and brown, rolling them with tongs or a tablespoon to brown all areas. Brown the meatballs in 2 batches, transferring them to a paper towel-lined plate as they brown.
- In a large skillet, heat your favorite jar of marinara sauce, or make a homemade marinara sauce; then add the meatballs to the sauce.
- Reduce the heat to low and simmer while cooking 16 oz. of spaghetti.
- Place a portion of cooked, drained spaghetti into individual bowls and scoop sauce and several meatballs on each portion. Garnish with chopped parsley and serve with a dish of grated Parmesan cheese. Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 926 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
MEATBALL-SAUSAGE SUBS
Provided by Food Network Kitchen
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
- Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
- Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.
MEATBALLS WITH BEEF AND SAUSAGE
Steps:
- Serve over pasta, in a sub roll, or by itself and enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 4 g, Cholesterol 62 mg, Fiber 0 g, Protein 16 g, SaturatedFat 4 g, Sodium 427 mg, Sugar 1 g, Fat 11 g, ServingSize 8 to 12 Servings, UnsaturatedFat 0 g
ITALIAN RAGU WITH MEATBALLS AND SAUSAGE
Provided by Food Network
Categories appetizer
Time 5h
Yield 6 to 8 servings as a first course
Number Of Ingredients 17
Steps:
- In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.
CRANBERRY MEATBALLS AND SAUSAGE
Years ago, I found a version of this sausage and meatballs recipe in a cookbook. At first taste, my family judged it a keeper. The tangy, saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. -Marybell Lintott, Vernon, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.
Nutrition Facts : Calories 218 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.
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
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
GROUND BEEF AND SAUSAGE MEATBALLS
I had some spicy homemade sausage to use and thought some meatballs sounded good! Found a couple recipes and combined. The kids thought it was great! So did the wife and I. Use them in Italian dishes or as appetizers. Would also be good on a meatball sub!
Provided by cleash
Categories Meatballs
Time 40m
Yield 50 meatballs, 10 serving(s)
Number Of Ingredients 8
Steps:
- Line shallow baking dish with foil and oil.
- Combine all ingredients and mix, using enough water to meld.
- Shape into meatballs 1 1/2 to 2 inches in diameter.
- Broil the meatballs 8 inches from broiler for 10 minutes. Turn over meatballs and broil for 10 more minutes.
- I had 50 meatballs so you may have to broil in two batches. I used my Holland grill and cooked them on there which helped eliminate them sitting in the grease.
Nutrition Facts : Calories 351.6, Fat 23.4, SaturatedFat 8, Cholesterol 137.1, Sodium 357.6, Carbohydrate 7.2, Fiber 0.6, Sugar 1, Protein 26.1
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- Place sausage, bread crumbs, onion, 1/4 cup marinara sauce, minced garlic, black pepper, and cheese into a mixing bowl and mix well. I find it's easiest to mix with my hands. Take your time on this to get things evenly mixed up. Your balls will stay together better if you take the time to mix.
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