Sausage Meatballs Sausage Meatballs

Author: Canadian Living

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.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: January 2005




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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 106 mg
  • Protein 3 g
  • Calories 39.0
  • Total fat 2 g
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 4.0
  • Folate 2.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Sausage Meatballs