BAKED ITALIAN SAUSAGES | JUST A PINCH RECIPES
This is a great way to cook Italian sausages! Just a few minutes of prep time and they only get checked and turned once... then leave them alone until done! We love these for sandwiches or as a side with pasta.
Provided by Colleen Sowa @colleenlucky7
Categories Other Side Dishes
Prep Time 5 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Place sausages into baking pan (13x9). Add water. Sprinkle with spices.
- Bake uncovered for 20 minutes. Turn sausages over and return to oven for about 40 minutes more or until the sausages are a beautiful color like the ones in my photo.
- Serve as you desire. I like these with veggies and sauce on Italian or French bread with hot peppers (Chicago Style!) Or serve with your favorite pasta dish like spaghetti.
ITALIAN BAKED MEATBALLS RECIPE - OLIVEMAGAZINE
Try our indulgent Italian bake with juicy beef meatballs in passata sauce and a melting mozzarella topping. Serve this family favourite straight from the oven and watch everyone dig in
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 1 hours 45 minutes
Number Of Ingredients 19
Steps:
- Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
- Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.
- When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
- When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
- Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
- *Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.
Nutrition Facts : Calories 617 calories, FatContent 39 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 4 grams fibre, ProteinContent 31 grams protein, SodiumContent 1000 milligrams of sodium
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