WILDFIRE SAUSAGE MEATBALLS
Served with barbecue sauce, these baked sausage balls are the perfect party treat. They're great served on a hoagie roll, too!
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In large bowl, place sausage, egg, bread crumbs, cheese and milk. Stir until well combined. Shape into small meatballs and place in single layer on baking sheet.
- Bake for 20 to 25 minutes or until browned and cooked through.
- In a small saucepan, warm BBQ sauce. Serve with meatballs.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 36 g, Cholesterol 57.2 mg, Fat 17.1 g, Fiber 2.5 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 829.1 mg, Sugar 31.3 g
SAUSAGE MEATBALLS AND SPAGHETTI
ATK Discovery: Don't Mix in Panade by Hand; Process It! To ensure that meatballs hold their shape, retain moisture and stay tender during cooking, they typically combine the ground meat with a panade, a paste made of milk and bread. The starches and liquid form a gel that coats and lubricates the meat proteins, preventing them from linking together into a tough matrix. What else? ATK advises to use a light touch when rolling the meatballs to prevent them from being dense. To portion the meatballs, use 2 tablespoons or a #30 scoop, loosely filled, of the pork mixture.
Provided by gailanng
Categories Meatballs
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE MEATBALLS: Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray.
- Dissolve salt and baking soda in water in large bowl. Add pork, fold gently to combine; let stand for 10 minutes.
- Pulse bread, cream, Parmesan, egg yolks, garlic, fennel seeds, oregano, pepper and pepper flakes in food processor until smooth paste forms, about 10 pulses, scraping down sides of bowl as needed. Add pork mixture (do not wash out bowl) and pulse until mixture is well combined, about 5 pulses.
- Transfer half of pork mixture to now-empty large bowl. Add sausage to processor and pulse until just combined, 4 to 5 pulses. Transfer sausage-pork mixture to bowl with pork mixture. Using your hands, gently fold together until mixture is just combined.
- With your wet hands, lightly shape mixture into 1 3/4-inch round meatballs (about 1 ounce each); you should have about 24 meatballs. Arrange meatballs, evenly spaced, on prepared wire rack and bake until browned, about 15 minutes, rotating sheet halfway through baking.
- FOR THE TOMATO SAUCE: While meatballs bake, heat oil in Dutch oven over medium heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in crushed tomatoes, tomato sauce, and 1/4 teaspoon salt and bring to boil. Reduce heat and simmer gently until slightly thickened, about 10 minutes. Stir in basil and season with salt to taste.
- Add meatballs to sauce and gently simmer, turning them occasionally, for 10 minutes. Cover and keep warm over low heat.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Add 1/2 cup sauce and 1/4 cup reserved cooking water to pasta and toss to combine, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to large serving platter and top with meatballs and remaining sauce. Serve, passing extra Parmesan separately.
Nutrition Facts : Calories 1095.5, Fat 47, SaturatedFat 17.8, Cholesterol 213.6, Sodium 1936.2, Carbohydrate 116.3, Fiber 9.9, Sugar 8.3, Protein 53.9
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.
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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