Homemade Italian Sausage Meatballs With Alfredo Sauce Recipe 55

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ITALIAN SAUSAGE MEATBALLS



Italian Sausage Meatballs image

These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs!

Provided by Ashley Manila

Categories     Dinner

Time 25m

Number Of Ingredients 6

2 pounds ground sausage
2 large eggs
1 and 1/2 cups breadcrumbs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 cup lukewarm water

Steps:

  • Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
  • Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
  • Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
  • Toss with your favorite sauce and serve!

MEATBALLS AND ALFREDO SAUCE



Meatballs and Alfredo Sauce image

A couple store-bought staples make this Meatballs and Alfredo Sauce Italian appetizer a breeze to make for parties. Serve these meatballs with a side of baguette slices to sop up every last drop of Alfredo sauce.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 5

2 12 ounce package frozen small Italian or Swedish-style meatballs
1 15 ounce jar classic Alfredo sauce
2 - 3 tablespoon white wine
0.333 cup chopped green onion
Snipped basil (optional)

Steps:

  • Prepare meatballs according to package directions. Meanwhile, in a large saucepan heat together Alfredo sauce, wine, and green onion. Add meatballs and toss together. Place in serving dish and sprinkle with freshly snipped basil, if desired.

HOMEMADE ITALIAN SAUSAGE MEATBALLS WITH ALFREDO SAUCE RECIPE - (5/5)



Homemade Italian Sausage Meatballs with Alfredo Sauce Recipe - (5/5) image

Provided by flour_arrangements

Number Of Ingredients 23

Italian Sausage meatballs:
1 1/4 tsp fine grain sea salt
1/4 tsp onion powder
1/4 tsp garlic salt
2 tsp minced onion
1 tsp minced garlic
1 1/2 tsp fennel
1/2 tsp crushed sage
3/4 tsp oregano
1/2 tsp parsley
1/2 tsp black pepper
1 tsp basil
2 pounds ground turkey thigh
Alfredo Sauce:
1 cup milk
1 cup half and half
4 tablespoons unsalted butter
2/3 cup 3 cheese blend
1/2 tsp garlic salt
big pinch black pepper
2 chicken bouillon cubes
1 tsp parsley
1 tsp dried minced garlic

Steps:

  • Combine all spices and turkey thigh. Mix well. Prepare meatballs by rolling them into 2.5 inch balls. Bake at 350 in a preheated oven, in a covered casserole dish, for about 50 minutes. For the alfredo sauce, begin by sauteing the garlic in the butter and parsley. Add the milk and half and half, and garlic salt. Stir in cheese. Add bouillon. Cook uncovered until bouillon dissolves. Add enough flour to slightly thicken, about 1 to 2 tablespoons. Serve over meatballs.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)



Homemade Sweet Italian Sausage (Mild or Hot) image

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Provided by Michelle Leigh Gossman

Categories     World Cuisine Recipes     European     Italian

Time 12h20m

Yield 12

Number Of Ingredients 14

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

Steps:

  • Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
  • Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g

HOMEMADE ITALIAN SAUSAGE



Homemade Italian Sausage image

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT9h30m

Yield 8

Number Of Ingredients 16

3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar
2 tablespoons cold water
sausage casing, soaked in water until soft

Steps:

  • Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  • Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  • Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  • Process the cold pork through a meat grinder on the slowest speed.
  • Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  • Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  • Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g

SWEDISH MEATBALLS ALFREDO



Swedish Meatballs Alfredo image

I'm a big fan of this potluck-perfect dish. It takes much less time than many other slow-cooker recipes. Plus, it's easy. I'm all for the easy! -Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 10

2 jars (15 ounces each) roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed
Paprika
Hot cooked egg noodles

Steps:

  • In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

Nutrition Facts : Calories 766 calories, Fat 67g fat (38g saturated fat), Cholesterol 238mg cholesterol, Sodium 1357mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

ITALIAN MEAT SAUCE WITH MEATBALLS



Italian Meat Sauce with Meatballs image

This chunky, meaty sauce has a bit of heat from the sausage and red pepper. It's delicious served over pasta.-Jane McMillan, Dania Beach

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 15

1 pound bulk hot Italian sausage
1 medium onion, chopped
1 small green pepper, chopped
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1 cup shredded part-skim mozzarella cheese
Hot cooked pasta

Steps:

  • In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.

Nutrition Facts : Calories 326 calories, Fat 21g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1287mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

ALFREDO SAUCE WITH ITALIAN SAUSAGE



Alfredo Sauce With Italian Sausage image

I was looking throught my freezer and cabinets and came across some Italian Sausage and jarred Alfredo sauce. And since I didn't want the usual Italian sausage with red sauce,and wasn't in the mood for regular alfredo. This is what came out of the dark corners of my brain :)Please feel free to use red,green or yellow peppers. Or if feeling really creative try all three.;).I used Angel Hair pasta, but you can use your favorite type of pasta. Submitted to "ZAAR" on July 18th,2008.

Provided by Chef shapeweaver

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb Italian sausage, casings removed
3/4 cup green pepper, finely chopped
1/2 cup white onion, finely chopped
1 (16 ounce) jar alfredo sauce

Steps:

  • In a large skillet over medium heat, combine first three ingredients.
  • Cook until sausage is browned and peppers and onions are tender.
  • Drain and return to pan.
  • Add alfredo sauce and turn heat to low.
  • Simmer for 10 minutes or until heated through.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 404.4, Fat 31.1, SaturatedFat 10.8, Cholesterol 64.7, Sodium 1371.4, Carbohydrate 8.2, Fiber 0.9, Sugar 2.5, Protein 22.1

ITALIAN SAUSAGE MEATBALLS



Italian Sausage Meatballs image

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

2 lbs sweet Italian sausage (casing removed)
1 tablespoon italian seasoning
1 teaspoon dried parsley
1 tablespoon minced garlic
1 1/2 cups Italian seasoned breadcrumbs
2 eggs
1/3 cup marsala wine
olive oil (for frying)

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.

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