I recently discovered something truly remarkable: You can make meatballs from sausage. That might sound like a silly thing to get excited about, but because my family loves meatballs so much, it’s always fun to change them up a bit. With the concentration of flavor that’s naturally in the sausage, these are like no others you’ve probably tasted—and they are a nice way to change up a classic recipe.Print
Serve up tender and flavorful meatballs by using ground sausage as the base.
1 lb bulk mild Italian sausage
1/4 cup grated Parmesan
1/4–1/2 cup cornmeal
1 teaspoon dried parsley or 1 tablespoon fresh
1 24-ounce jar favorite marinara sauce
1. Preheat oven to 375 F. Mix all ingredients well in a medium bowl. Portion into small 2-inch meatballs. Place on a foil-lined tray and bake for 20 minutes. Drain on a paper towel-lined plate.
2. Pour marinara into a medium pot and bring to a low simmer. Add meatballs and keep warm until dinner is ready. Serve over pasta or on or with rolls as sandwiches.
Use half ground beef and half sausage.
Use flour instead of cornmeal.
Add 1/4 cup minced kale to the mixture.