Rosemary Sausage Meatballs Recipes

Steps:

• Soak the breadcrumbs in the heavy cream in a medium bowl.
• Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
• Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
• Form the meatballs with a medium scoop into small balls and chill for 1 hour.
• Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
• Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
• Garnish with cheese and parsley and serve.
• In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

Steps:

• Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
• Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
• To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
• Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
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Steps:

• Put the pork in a mixing bowl.
• Heat two tablespoons of the oil in a saucepan, and add the onion and garlic. Cook, stirring, until onion is wilted. Add the mushrooms and cook until they give up their liquid. Continue cooking until liquid evaporates.
• Add the mushroom mixture to the meat. Add the rosemary, salt and pepper to taste, bread crumbs, egg and pepper flakes. Blend well with the hands.
• Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
• Heat enough of the remaining oil in a skillet to reach a depth of about one-eighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
• Serve with cooked spaghetti.

Steps:

• In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.

Steps:

• In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs. Note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.
• Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
• Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high; reduce heat to medium. Cover, and simmer until meatballs are cooked through, 8 to 10 minutes. Serve meatballs and sauce, garnished with more rosemary, if desired.