Italian Sausage Meatballs

 

Periodically my sister and I get together and make our own sausage meat.  It is a process which takes several hours, but we are always pleased with the results.  Last week we got together and made apple sausage (using a pre-mix from the sausage supply store) and a Sweet Italian Sausage, using this recipe from Miss in the Kitchen. 

We have made this particular recipe several times now and have been very happy with how it turns out.  Other times we have made it into link sausage, but this time we divided it into one pound lots and froze it all as bulk sausage.   That way it is ready to use in sauces, or pies, as meatballs, sausage rolls, etc.

Aside from the fact that we end up with some really tasty sausage meat at the end of these days, I really enjoy the time we get to spend together. I am fortunate in that my sister is my best friend. I love her to pieces!

 

Today I thawed some of the Italian sausage out and made meatballs with it using this recipe.  They looked really simple to make, using only five basic ingredients. They were also very quick to make.  If you are using a really decent pork sausage you don't need a lot of extra ingredients!

I was very pleased with how they turned out.  I served them with a simple homemade gravy and some mashed potatoes, for a different version of bangers and mash.  I had enough meatballs that, once they were cooked, I had some leftover to freeze for use in sauce or whatever on another day!  Ready cooked meatballs in the freezer?  How can that ever be a bad thing!

 

WHAT YOU NEED TO MAKE ITALIAN SAUSAGE MEATBALLS

Just five simple ingredients. No more. No less. Easy peasy lemon squeezy.

• 1 pound (16 ounces/ 454g) sweet Italian sausage meat (remove the casings if link sausage)
• 1/2 medium onion, peeled and grated on the large holes of a box grater
• 1/4 cup (25g) dry seasoned bread crumbs
• 1 large free range egg
• 2 tablespoons cream

 

 

Use a really good quality Italian Sausage, either in bulk or in links. Sweet Sausage, so its not too spicy, unless you are really fond of spice I guess.  I used homemade bulk Italian Sausage that my sister and I make.

You could probably use fresh bread crumbs if you wanted to but I used the dry bread crumbs that come in the carboard tub, which are lightly seasoned. I did not use Italian seasoned ones because my sausage had plenty of seasoning in it.

 

The original recipe said that you could use grated broccoli stalks, zucchini (courgette), onion,  celery, or even carrot. I opted to use onion because I felt it was the best option.  I also didn't have any of those other things in my fridge.

The original recipe used half and half instead of cream. I also did not have that either, but,  I did have full fat cream. In for a penny, in for a pound. I used that and it worked perfectly and added a nice note of extra richness to the meatballs.

 

HOW TO MAKE ITALIAN SAUSAGE MEATBALLS

These really are very simple to make. I know I say it all the time, but its true.  There is nothing complicated here. You can have them ready and on the table in half an hour tops!

Preheat the oven to 425*F/220*C/ gas mark 7 Line a large baking tray with some baking parchment. Set aside.

Crumble the sausage meat into a bowl. Add the grated onion, egg, cream and bread crumbs. Mix together gently, but thoroughly,  without over-handling the meat. Shape into 16 equally sized meatballs.

Place at least 2-inches apart on the baking tray. Roast for about 20 minutes, or until the internal temperature reaches 165*F/74*F.

Heat the broiler/grill to high If desired (optional) pop under the grill for a few minutes longer until light golden brown.

Serve hot as is, or with your favorite gravy or sauce.

 

I was really pleased with how these turned out.  Although the recipe makes enough to serve four people, it is still a practical recipe for the smaller family as you can freeze the cooked meatballs, ready to add to any gravy or sauce and reheated at a future date.

Served with a simple homemade gravy, some mashed potatoes, and mixed vegetables, this made for a quick, easy, hearty and satisfyingly delicious meal!  I added some garlic and onion powders to the gravy along with a bit of Italian seasoning to give it a real Italian Flair!

 

No stranger to the meatball, we enjoy them in a variety of ways.  Here are a few of our favorites!

SWEDISH MEATBALLS -  This old family favorite recipe will rival Ikea for delicious meatball flavor!  Tender and juicy with a lush creamy gravy.  Delicious served with potatoes, rice or noodles.  Of all the meatballs I make these are probably my favorite kind!

BBQ PORCUPINE MEATBALLS - I have been making these delicious meatballs for my family since my children were really small.  They are a classic. So called because the raw rice which is in the meatballs swells when cooked and resembled little prickly spikes sticking out all over the meatballs. The sauce is to die for.  Delicious served with additional rice or with mashed potatoes. A real family favorite.

Yield: 4 servings

Author: Marie Rayner

Italian Sausage Meatballs

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Tender and juicy, these tasty meatballs only require 5 simple ingredients, very little effort, and about 1/2 hour of your time. Delicious on their own, or with gravy or a sauce. You decide!

Ingredients

• 1 pound (16 ounces/ 454g) sweet Italian sausage meat (remove the casings if link sausage)
• 1/2 medium onion, peeled and grated on the large holes of a box grater
• 1/4 cup (25g) dry seasoned bread crumbs
• 1 large free range egg
• 2 tablespoons cream

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7 Line a large baking tray with some baking parchment. Set aside.
2. Crumble the sausage meat into a bowl. Add the grated onion, egg, cream and bread crumbs. Mix together gently, but thoroughly,  without over-handling the meat. Shape into 16 equally sized meatballs.
3. Place at least 2-inches apart on the baking tray.
4. Roast for about 20 minutes, or until the internal temperature reaches 165*F/74*F.
5. Heat the broiler/grill to high If desired (optional) pop under the grill for a few minutes longer until light golden brown.
6. Serve hot as is, or with your favorite gravy or sauce.

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