Meatball And Sausage Bites Recipes

Steps:

• Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
• Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
• Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
• Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

Steps:

• Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.

Steps:

• Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.
• Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red-pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.
• After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)
• Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.