Meatballs With Parmesan And Sausage Recipes

MEATBALLS WITH BEEF AND SAUSAGE

Steps:

• Serve over pasta, in a sub roll, or by itself and enjoy!

MAC & CHEESE WITH SAUSAGE MEATBALLS

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
• Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
• Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
• Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
• Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.

MEATBALLS WITH PARMESAN AND SAUSAGE.

Steps:

• In a bowl soak the bread in the milk until it soaks up most of milk.
• Once bread has done this, remove from bowl,disgard milk, roughly brake bread apart and place all of the other ingredients in a bowl with the bread and mix together.
• Roll the mixture into small/medium sized balls with your hands.
• Brown meat balls in pan with oil then place into oven for 10 minutes at 225 degrees.
• Add to a great Italian sauce and simmer for 60 minutes.

MEATBALL-SAUSAGE SUBS

Steps:

• Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
• Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
• Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.

TURKEY SAUSAGE MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a sheet pan with cooking spray.
• Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl; mix until herbs are evenly distributed. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl; mix until well combined.
• Mix together ground turkey and ground sausage in a third, large bowl. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Form mixture into 1-inch meatballs and place on the prepared sheet pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Place spaghetti sauce in a large saucepan and stir in meatballs until coated. Bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

MEATBALLS SAUSAGE DINNER

Steps:

• Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.

ITALIAN MEATBALLS AND SAUSAGES

Steps:

• Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.

SAUSAGE-AND-PEPPER MEATBALLS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain.
• Meanwhile, in a large heavy pot, heat oil over medium-high. Add onion and cook, stirring, until translucent, 5 minutes. Remove 1/3 cup onion and transfer to a cutting board. Add bell pepper to remaining onion and cook, stirring occasionally, until bell pepper is softened, 8 minutes. Add 1/4 cup water to pot, scraping up browned bits with a wooden spoon. Add tomatoes (if using crushed, add an additional 3/4 cup water) and red-pepper flakes and bring to a gentle simmer.
• In a large bowl, combine breadcrumbs, milk, and 1 teaspoon salt. Roughly chop reserved onion and add to bowl, along with pork and fennel seed. Stir until just combined (do not overmix). Drop meat mixture by heaping tablespoons into sauce. Gently shake pot to submerge meatballs as much as possible, cover, and simmer until cooked through, about 8 minutes. Divide pasta among four bowls, top with meatballs and sauce, and sprinkle with Parmesan.

MEATBALLS WITH PARSLEY AND PARMESAN

Steps:

• Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
• Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

SHEET-PAN SAUSAGE MEATBALLS WITH TOMATOES AND BROCCOLI

Steps:

• Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.
• Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red-pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.
• After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)
• Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.

MEATBALL AND SAUSAGE CASSEROLE

Steps:

• Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
• Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
• Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
• Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

MEATBALLS WITH PARSLEY AND PARMESAN

Steps:

• Stir the eggs, bread crumbs, cheese, 3 tablespoons olive oil, the parsley, garlic, salt, and pepper in a large bowl to blend. Add the beef and mix thoroughly. Form the mixture into 1 1/2-inch meatballs.
• Pour enough oil into a heavy large skillet to coat the bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

EASY BAKED PARMESAN MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix ingredients just until blended; shape into 12 meatballs.
• Place on foil-covered rimmed baking sheet.
• Bake 25 min. or until done (160°F).