SAUSAGE MEATBALLS
Polpette di Salsiccia
Ingredients
1/2 lb. 80% Lean ground beef
1/2 lb. Sweet or hot Italian sausage (loose or casing removed), as preferred
1 Large egg
2 tbsp. Olive oil
1/2 c. Unbleached flour
1/2 c. Bread crumbs (plain)
1 tbsp. Onion powder
2 cloves Garlic, minced
1 tsp. Kosher salt
1 tsp. Ground black pepper
1 tbsp. Worcestershire Sauce
1/4 c. Grated Parmesan cheese
1/4 c. Grated Romano cheese
+/- 1/3 c. Chopped flat leaf parsley
1 dash Frank’s®
Directions
• Preheat oven to 375F,
• Heat the olive oil in a large cast iron skillet.
• In a medium bowl, whisk together egg, Worcestershire and Frank’s until well-combined.
• Place the flour in a shallow dish, and season with a bit of salt and pepper.
• Add ground meats, cheese, onion powder, garlic, bread crumbs, parsley, salt, and pepper to the egg mixture, and mix with hands until just mixed.
• Lightly form into eight (8) 2-ounce balls. Do NOT compact them!
• Roll meatballs in flour to coat.
• Shake off excess flour, and place in skillet to brown on two sides until golden (about 5 minutes each side).
• Bake uncovered skillet in preheated oven for 15-20 minutes, until a rich brown.
• Finish cooking in a sauce (such as marinara or Swedish meatball gravy), or let cool and freeze in zipper bags, two to each.
A classic twist on a classic recipe! The sausage adds yet another layer of flavor to the meatballs, and using half beef prevents the pork Italian sausage from becoming rubbery. (“Follow the bouncing meatball!”)
Comments
Post a Comment