If you’re looking to spice up your typical ground beef meatballs, I highly recommend you give these bad boys a try.
We wanted to make meatballs one night but only had hot sausage in the house, so we gave it a whirl. Believe me; we are so glad we did!
The hot sausage meatballs are an amazing accompaniment with your favorite spaghetti and red sauce. If you’re wondering if the hot sausage gives off an overwhelming amount of heat, I assure you it doesn’t, especially when mixed with the other ingredients.
If you give these a try, they will quickly become your preferred method of making meatballs to the traditional way.
I hope you enjoy!
Time: Including prep – approximately 30-35 minutes
Ingredients:
- 3/4 cup grated Picorino Romano cheese
- 3/4 cup Italian Breadcrumbs
- 1 bulb Garlic, chopped
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Coarse Salt
- 1/4 teaspoon Black Pepper
- 3 Eggs
- 1 lb. Hot Italian Sausage
- Canola Oil to heat pan
Prep: The Concoction
Place the following into a large bowl:
- Picorino Romano cheese
- Breadcrumbs
- Garlic
- Garlic Powder
- Coarse Salt
- Black Pepper
Mix until blended.
- Add Eggs to concoction.
- Add Hot Italian Sausage.
Mix with hands thoroughly.
Directions:
- Coat the bottom of a large nonstick skillet and heat over medium heat.
- Roll meatballs into about the size of a half dollar.
- Once the oil is heated, place them carefully into the skillet.
- Cook until browned all around as well as cooked on the inside.
- Once done, remove and place onto plate lined with paper towel to absorb some of the oil.
- Garnish with additional sprinkle of salt.
- Mangia!
Below please find the step-by-step process with photos.
Place the following into a large bowl:
- 3/4 cup Picorino Romano cheese
- 3/4 cup Breadcrumbs
- 1 blub chopped Garlic
- 1/4 teasaspoon Garlic Powder
- 1/2 teaspoon Coarse Salt
- 1/4 teaspoon Black Pepper
Mix until blended.
- Add 3 Eggs to concoction.
- Add 1 lb. Hot Italian Sausage.
Mix with hands thoroughly.
Coat the bottom of a large nonstick skillet and heat over medium heat.
Roll meatballs into about the size of a half dollar.
Once the oil is heated, place them carefully into the skillet.
Cook until browned all around as well as cooked on the inside.
Once done, remove and place onto plate lined with paper towel to absorb some of the oil.
Garnish with additional sprinkle of salt.
Mangia!
