Indulge in a culinary journey to Italy with our delectable Italian Meatballs and Sausages! These succulent meatballs and savory sausages, bursting with authentic Italian flavors, will tantalize your taste buds and transport you to the heart of Italy. Each recipe has been carefully crafted to provide a unique taste experience, from the classic Italian Meatballs simmered in a rich tomato sauce to the aromatic Italian Sausages seasoned with a blend of herbs and spices. Whether you're planning a cozy family dinner or a lively party, these recipes will surely be a hit. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure to savor the flavors of Italy!
**Italian Meatballs:**
These meatballs are a true Italian classic, featuring a combination of ground beef, pork, and veal, expertly seasoned with garlic, parsley, and a hint of red pepper flakes. Simmered in a flavorful tomato sauce, these meatballs are tender, juicy, and packed with savory goodness.
**Italian Sausages:**
Our Italian Sausages are a delightful blend of pork, fennel, and a symphony of herbs and spices, including paprika, garlic, and oregano. The sausages are grilled to perfection, resulting in a crispy exterior and a succulent, juicy interior. They're perfect for grilling, pan-frying, or baking.
**Baked Italian Meatballs:**
For a healthier twist, try our Baked Italian Meatballs. These meatballs are baked in the oven instead of fried, resulting in a lighter and healthier version of the classic dish. They're just as flavorful and juicy, but without the added fat.
**Italian Sausage and Peppers:**
This classic Italian dish combines the savory flavors of Italian sausage and bell peppers. The sausage is cooked with onions, peppers, and a tangy tomato sauce, creating a hearty and flavorful dish that's perfect for a casual dinner or a party.
**Italian Sausage Pasta:**
Indulge in a comforting and delicious Italian Sausage Pasta. This recipe features succulent Italian sausage, sautéed with onions and garlic, tossed in a rich tomato sauce, and combined with perfectly cooked pasta. It's a quick and easy meal that's sure to satisfy the whole family.
ITALIAN MEATBALLS AND SAUSAGES
Here's a wonderful appetizer for the big game or any family function. Very easy to prepare and also very tasty. I've doubled and even tripled the recipe for large to huge groups. No matter how much I make, I always come home with an empty slow cooker. -Jan Kasinger, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
ITALIAN RAGU WITH MEATBALLS AND SAUSAGE
Provided by Food Network
Categories appetizer
Time 5h
Yield 6 to 8 servings as a first course
Number Of Ingredients 17
Steps:
- In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
Tips:
- Use a combination of ground meats: This will give your meatballs and sausages a more complex flavor and texture. A good ratio is 50% ground beef, 25% ground pork, and 25% ground veal.
- Season your meat mixture well: Don't be shy with the spices! A good starting point is 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of dried oregano per pound of meat.
- Use fresh bread crumbs: Fresh bread crumbs will help to bind your meat mixture together and give it a lighter texture. If you don't have fresh bread crumbs on hand, you can use dried bread crumbs, but be sure to soak them in milk or water before using.
- Don't overwork the meat mixture: Overworking the meat mixture will make your meatballs and sausages tough. Mix the ingredients just until they are combined.
- Brown your meatballs and sausages before simmering them: This will help to develop their flavor and prevent them from falling apart.
- Use a good quality tomato sauce: The tomato sauce is what will really make your meatballs and sausages shine. Choose a sauce that is flavorful and has a good balance of acidity and sweetness.
- Serve your meatballs and sausages with your favorite pasta, rice, or vegetables: They are also great on their own as an appetizer.
Conclusion:
Italian meatballs and sausages are a classic dish that is loved by people of all ages. They are easy to make and can be served with a variety of sides. With a little planning, you can make a delicious and satisfying meal that your family and friends will love.
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