Italian Sausage Meatballs
Moist, flavorful and very easy to make.
Ingredients
- 19 oz. Sweet Italian sausage One package Johnsonville.
- 1/2 cup Mozzarella Either fresh or shredded.
- 1/2 cup Parmesan I always prefer grating your own.
- 1 cup Spinach, rough chopped, big stems removed
- 1 large Egg
- 1/2 cup Onion Or shallot or leek.
- 2 Cloves garlic to equal about 2 Tbsp.
- 1/4 tsp. Salt
Instructions
- Preheat oven to 400 degrees. Line a large rimmed cookie sheet with parchment paper.
- Using your hands, mix together all the ingredients. Mix thoroughly, but gently to keep the meatballs from getting tough. Form into little balls for hors d'oeuvres or larger balls for a dinner. Larger balls will take longer to bake.
- Bake for 15 to 18 minutes (for little balls) until golden brown and cooked through. Internal temp should be about 160 degrees.
Notes
These meatballs freeze well. Once they are formed, layer the meatballs on a baking sheet and flash freeze. Once frozen, put them into a freezer bag. The flash freezing keeps them from sticking together. Thaw in the fridge and reheat before serving.