Italian Sausage & Veal Meatballs
 
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Spicy sausage, lean veal and hearty herbs make for delicious oven roasted meatballs that won't get lost in the sauce!
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Ingredients
  • 1 lb ground veal
  • 1 lb hot Italian pork sausage
  • 2 shallots
  • 2 large cloves of garlic
  • ¼ cup fresh parsley
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1.2 teaspoon ground fennel
  • 1 tablespoon dried thyme
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 2 eggs
  • ⅔ cup breadcrumbs
Instructions
  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil.
  2. Mince the shallots and toss them into a large bowl. Add the ground veal and the Italian sausage, casings removed. Add the spices, salt and breadcrumbs.
  3. Grate the garlic cloves over the meat. Finely chop the parsley and add to the mixture.
  4. Lightly beat the eggs in a separate bowl and add to the meat mixture.
  5. Use your hands to squish everything together, making sure all the ingredients are evenly distributed.
  6. Use a cookie scoop (or your hands!) to portion out the meatballs as large or small as you like them.
  7. Arrange the meatballs on the prepared baking sheet and roast in the oven for 20-25 minutes, or until browned and the center of the largest meatball registers 165 degrees F on an instant-read thermometer.
  8. Toss in marinara sauce and serve over pasta.
Notes
We got 20 golf ball-size meatballs out of half this mixture! To save some for later, form the meatballs and place them on a lined baking sheet (as you would to bake them). Slide the pan in the freezer until the meatballs are frozen through. Place frozen meatballs in a resealable freezer bag, being sure to squeeze out all the air in the bag. Store until ready to use.
Nutrition Information
Calories: 2812 Fat: 191g Saturated fat: 69g Unsaturated fat: 106g Carbohydrates: 63g Sugar: 5g Sodium: 6733mg Fiber: 6g Protein: 199g Cholesterol: 1184mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/spaghetti-and-meatballs/