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