i’ve shared with you before about my love affair with Amy Bradley-Hole’s Tuscan Garlic Sauce and how it has changed my life. I mean Hubby thinks I created the best thing in the world even though I have told him repeatedly that Amy gets all of the credit. He could literally drink the stuff. That sauce became the base for the Bolognese used to stew these A. Maze. Ing Sausage and Pork Meatballs.
A good meatball — one that is robust without being overpowering, tender without being mushy—is a beauty to behold, if you’ll pardon my cliches going on there. If they’re too big, they become meatloaf in a ball. Too small and they tend to become pebbles. Know what I mean?
This version uses flavorful Italian sausage seasoned with just the right amount of herbal essence when simmered in a rich, thick and deeply flavorful sauce brings about heaven in your mouth. They’ll make you slap that Italian grandmother of yours! (Don’t take that literally folks. If you’re a Southerner, you’ll recognize those words I know.)
So stop right now. Go make that Bolognese that I’ve been trying to get you to make for upteen years now, thank Amy for her sauce, and stir up a batch of these meatballs. Make your family think you are (and of course you are) THE best cook in all of the world. Your Italian grandmother will be so proud.
Trust me. I know.
- 1 1/2 cups Italian breadcrumbs
- 1/2 cu[ dry red wine or milk
- 1 1/4 pounds ground pork
- l pound sweet Italian sausage (remove casings if needed)
- 6 Tablespoons finely grated Parmesan or Parmigiano-Reggiano
- 1 large egg, whisked
- 1 teaspoon dried Italian seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder (or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- freshly cracked black pepper
- Line a baking sheet with aluminum foil and spray it with nonstick spray; set aside.
- In a large bowl, mix the breadcrumbs and wine or milk and set aside for 30 minutes.
- Crumble the pork and sausage into the breadcrumbs.
- Add the cheese, egg, Italian seasoning, sage, garlic powder, salt, nutmeg and freshly cracked black pepper.
- Stir all together with fingers and form 12 meatballs; place on baking sheet.
- Chill for 30 minutes
- Preheat oven to 350 degrees.
- Bake meatballs for 30 minutes until browned.
- Place meatballs in Bolognese and simmer in the sauce for 3-4 hours in a 250 degree oven.
- When I make these for the freezer, I precook the meatballs then flash freeze them.I wrap each one individually in plastic wrap and then put the whole lot of them in a zipper freezer bag. Use within 2-3 months for best flavor.
- For variation, put a small cube of mozzarella in the center of each meatball. Refrigerate for 1 hour before cooking.
