ITALIAN SAUSAGE MEATBALLS RECIPE - FOOD.COM
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.
Total Time 27 minutes
Prep Time 20 minutes
Cook Time 7 minutes
Yield 60 balls
Number Of Ingredients 8
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.
Nutrition Facts : Calories 42.2, FatContent 1.6, SaturatedFatContent 0.6, CholesterolContent 11.6, SodiumContent 141.7, CarbohydrateContent 2.6, FiberContent 0.1, SugarContent 0.2, ProteinContent 3.1
SAUERKRAUT-SAUSAGE MEATBALLS RECIPE: HOW TO MAKE IT - TASTE …
I got this recipe in 1979 from another new resident at a Welcome Wagon event when I moved to Ohio. Over the years, I’ve revised it several times. My youngest daughter began helping me roll and bread these when she was only 9 years old, and she still does today. I’m always asked to bring them to special events, holidays and school functions. —Diana Hackenberg, Milford, OH
Provided by Taste of Home
Categories Appetizers
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain., Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours., Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs., In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.
Nutrition Facts : Calories 131 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 282mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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