INGREDIENTS:
1 ½ lbs. Sweet Italian Sausage, Casing Removed
½ lb. Hot Italian Sausage, Casing Removed
½ Cup Ricotta, Whole Milk
½ Cup Mascarpone
4 Eggs
½ Cup Pecorino Romano Cheese, Grated
1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced
3 Tbsp. Fresh Parsley, Minced
1 Tsp. Salt & 1 Tsp. Pepper

DIRECTIONS:
Combine all ingredients in a large mixing bowl. Using a melon scoop, measure out the meatballs, and hand roll each ball into a round shape. In a large pan, heat 2 Tbsp. of olive oil. Saute the meatballs in the pan until browned and cooked through, approx. 10 minutes. The meatballs can be added to your favorite sauce, or they can be cooled and frozen at this point.

Sausage Meatballs

SECONDI PIATTI: CARNE E PESCE - SAUSAGE MEATBALLS

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