I have a confession. I hate making dinner after work. I hate that it is rushed, and I am hungry, and I really have no choice. So, I like to have a ton of really fast meals ready to go that require little cooking. Typically they involve something in the freezer. Sausage meatballs are one of those things. They are a convenience food. I really only need to make a couple big batches a year. Then I have about 4 dozen meatballs ready to be added to my sauce for a dinner ready in less than 20 minutes.
For this recipe, I decided to make my own sausage so it would be leaner. These really have very little fat in them, much less than the beef meatballs that I made at the same time.
The sauce in this picture is my basic marinara. I cooked the meatballs in the sauce for about 15 minutes. Just before adding the pasta, I added 3 tablespoons of heavy cream, 1 teaspoon of butter, and about 1 cup of salted pasta water. Immediately, I added some slightly undercooked pasta. I finished cooking the pasta in the sauce by simmering for about 3 minutes. Just before serving, I added some parmesan cheese and some basil. This bowl is tagliatelle from Giant Eagle Market District’s fresh pasta selection. The pasta comes from Fede Pasta in Irwin, Pa. I cooked the pasta in salted water for 3 minutes. I immediately drained the pasta and added it to the sauce.
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: bake entree side sausage
Ingredients (4 dozen meatballs)
- 3 lbs hot Italian sausage
- Bread crumbs
- 6 large eggs
- 1 cup whole milk
- 8 oz Romano cheese
- ½ onion, grated
- 4-6 cloves minced garlic
- 1 bunch fresh basil, chopped
Preheat oven to 400. Mix all ingredients in a large bowl. Add bread crumbs as needed (should be very moist but not liquidy). Roll meatballs and place on greased baking sheet. Bake for 35-40 minutes.
Serve with your favorite sauce of place cooled meatballs in a zip top bag and store in the freezer.