9.29.2011

Italian Sausage Meatballs



Italian sausage is a type of pork sausage that is typically sold in three varieties: hot, mild, and sweet. Each variety contains different spice blends. Italian sausage is also usually sold two ways: in links and ground. Italian sausage links are great thrown on the grill!




I wanted to make spaghetti for dinner last week but am not a big fan of just using the beef to make meat sauce. I wanted to make meatballs...for the first time! I knew I didn't want to use just beef so I used a 2:1 ratio of ground  Italian sausage to ground beef. The nice thing about this recipe is that it made quite a bit of meatball mixture so I was able to freeze half the mixture to use it later. I was very happy with the way my meatballs turned out. They were super moist and juicy. I baked mine in the oven, however, while making the mixture I would throw a meatball in a frying pan to cook so I could taste what the final product would be. If you want an all-around tender meatball, I found nothing wrong with just placing it in the oven. If you want your meatballs to have that crisp exterior while being tender on the inside, then quickly brown the exterior in a frying pan before placing them in the oven. I'm sure the possibility of ingredients and seasonings for a meatball are endless, but I just used what I had in my pantry. Also, because this recipe makes so much mixture, feel free to cut it in half!




Italian Sausage Meatballs
Prep: 20 min. ~ Cook: 20 min. ~ Total: 40 min. ~ Serves: Makes about 40 meatballs

Ingredients:
2 lbs. Italian sausage, ground
1 lb. ground beef
2 eggs
2 cups Italian-style breadcrumbs 
2 Tbsp garlic salt
1 cup milk
2 Tbsp Italian seasoning
2  Tbsp fresh parsley
1 Tbsp fresh oregano
1 tsp fresh basil
Couple dashes of pepper

Preheat oven to 375 degrees.

Crumble Italian sausage.

Add ground beef, eggs, breadcrumbs, garlic salt, Italian seasoning, parsley, oregano, basil, and pepper. Pour milk over ingredients and mix well with hands.

Form meatballs and place on baking sheet lined with non-stick foil.

Bake meatballs, uncovered, for 30-35 minutes, or until meatballs reach an internal temperature of 165 degrees.


I served mine with spaghetti tossed in tomato sauce. I ended up using the rest of the mixture later to make crock pot bbq meatballs. I'll post that recipe later! 


~xoxo~




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