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Sausage Meatballs

By The Canadian Living Test Kitchen

Tested till perfect

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Sausage Meatballs

Nutritional Info

Per piece: about -
cal 39
pro 3 g
total fat 2 g
sat. fat 1 g
carb 2 g
fibre 0
chol 11 mg
sodium 106 mg
% RDI: -
calcium 2
iron 4
vit A 1
vit C 3
folate 2

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
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz hot Italian sausages or mild Italian sausages
  • 1 lb lean ground beef
  • Sauce:
  • 1 tbsp vegetable oil
  • 1 large sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 tsp crushed fennel seeds
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 tsp granulated 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

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