June 20, 2013

sausage meatballs in tomato & basil sauce.


If its one thing I remember crystal clear about my childhood, its making meatballs with my mother and grandmother. Probably because we made them, like, alllllll the time and therefore meatball making has cluttered my memory forever and I shall never recover.


Ah, the 90's how I miss you so. I probably loved helping them so much since it meant being able to sit on the kitchen table and stay up waaaay past I probably should have if we were prepping them for the next day, but hey! Isn't that what childhood is about?

I mean what middle schooler doesn't love watching late night episodes of Gilligan's Island??? 

{Do modern day middle schoolers even know what Gilligan's Island is?}


Another thing I remember crystal clear? How serious those two woman took the art of meatball making. I mean, it was a huge deal and I vaguely remember being semi weirded out about how serious they actually took it. I really can't complain much, since them taking it so serious always resulted in perfectly round, perfectly cooked, perfect tasting meatballs.

I like to think its because I had a hand in it, obviously.


Beef meatballs, chicken meatballs, and today - sausage meatballs. Mainly, no - all, thanks to Mr. D who brought home 6530 pounds of sausage the other day. Just kidding, it was 6529.

Lets make meatballs.


sausage meatballs in tomato & basil sauce

for the sausage:
1 pound sausage, casings removed and crumbled
1egg
1/2 cup breadcrumbs 
1/2 cup whole milk
1/2 an onion, chopped
3 garlic cloves, minced

Preheat oven to 350 + grease a cookie sheet.
In a bowl, combined egg, breadcrumbs, milk, onion and garlic. Mix it all up. Add in your crumbled sausage and toss everything together with your hands. If the mixture still seems too wet, add in more breadcrumbs.

Using a spoon or ice cream scooper, scoop out a bit of the sausage and form a ball by rolling it between the palms of your hands. Try to keep each meatball even in size.

Add to cookie sheet, bake for 15 minutes, then flip each meatball over. Bake for an additional 10 minutes until meatballs are cooked through and browning.

Add to your sauce and serve over pasta! Enjoy!

for the sauce:
1 Whole Onion, diced
3 Cloves of Garlic, minced
2 28oz cans of Plum Tomatoes (peeled)
7 Basil leaves, chopped
1/2 T Dried Oregano 
1/4 T Salt
1/2 T Black Pepper
3 Basil Leaves for garnish




In a skillet over medium-high heat, heat up your olive oil. Add in your onions and saute for 2-3 minutes. Add in your garlic and cook for an additional 30 seconds. Add in your 2 cans of tomatoes, and crush with a potato masher. Mix in with the onions and garlic and allow to bubble up, about 4-5 minutes. Add in your chopped basil leaves, dried oregano, salt and pepper. Stir to combined and allow to simmer on medium-low heat for 15 minutes.



Add in your meatballs, serve over pasta, and enjoy!

to view the entire post for my sauce recipe, click here.