Sausage Meatballs

By The Canadian Living Test Kitchen

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Nutritional Info
Per piece: about	-
cal	3939 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	11 mg11mg chol
sodium	106 mg106mg sodium
% RDI:	-
calcium	22 calcium
iron	44 iron
vit A	11 vit A
vit C	33 vit C
folate	22 folate

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Meatballs, a perennial party favourite, are even more delicious with the addition of Italian sausage. Serve with toothpicks and perhaps a garnish of chopped fresh parsley and Parmesan cheese. Offer some crusty bread to soak up all the sauce.

Ingredients

1 egg 1 1eggeggs
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
2 tbsp wine vinegar 2 2tbsp tbspwine vinegar
2 tsp Dijon mustard 2 2tsp tspDijon mustard
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
8 oz hot Italian sausages 8 8oz ozhot Italian sausagehot Italian sausages or mild Italian sausages
1 lb lean ground beef 1 1lb lblean ground beef
Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 large sweet onion , finely chopped1 1large sweet oniononions, finely chopped
4 cloves garlic , minced4 4cloves garlic, minced
1/2 tsp crushed fennel seeds 1/2 1/2tsp tspcrushed fennel seeds
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (28 oz/796 mL) crushed tomatoes 1 1can can(28 oz/796 mL) crushed tomatotomatoes
1 tsp granulated sugar 1 1tsp tspgranulated sugar

Preparation

In large bowl, whisk together egg, cheese, 1/4 cup (50 mL) water, vinegar, mustard, oregano, Worcestershire sauce, garlic, salt and pepper. Remove sausage from casings and add to bowl along with beef; mix well. Form by rounded tablespoonfuls (15 mL) into balls.

Arrange meatballs on large rimmed baking sheet. Bake in centre of 400°F (200°C) oven until no longer pink inside, about 15 minutes. Let cool slightly.

Sauce: Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, fennel seeds, salt and pepper until softened, about 5 minutes. Add tomatoes and sugar; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Scrape into blender; pur?until smooth. Return to pan.

Add meatballs to sauce; toss to coat. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container; refrigerate for up to 2 days. Or freeze for up to 1 month; thaw in refrigerator and bring to simmer to continue.) Simmer until hot, about 5 minutes.

Source : Canadian Living Magazine: January 2005