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Margherita Isernio’s Sausage Meatballs

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Meatballs can be served by themselves as appetizers, or simmer in your favorite tomato sauce for at least a half hour to infuse the sauce with flavor from the meatballs. Serve meatballs and sauce al-dente cooked pasta.

Shopping List:

Ingredients:

10     Isernio's Sausages: Pork, Chicken, Mild, Hot or both, casings removed (or 2 -1lb rolls)

1/2    Cup Olive oil

4       Cloves of Garlic

3/4    Cup Italian Parsley, chopped

1 1/8 Cups Pecorino Romano Cheese, grated

2       Cups fresh breadcrumbs, cut in 1/4" pieces, made from crustless Italian or French bread (can substitute pre-made unseasoned suffing mix)

2       Eggs, whisked in a small bowl

1 1/2 Cups whole milk

1/2    Tsp. Black Pepper, freshly ground

Let's Cook

    If using fresh bread, trim crusts and cut into 1/4" pieces and toast on baking sheets in 300 degree oven for about 10 minutes, until completely dry. Can do a day ahead. Place bread crumbs in a bowl and add mild. Stir until bread crumbs are evenly moistened. Let stand 10 minutes.

    Place sausage in a large bowl and break up into small chunks. Add the minced garlic, pepper, grated cheese and parsley. Using hands, gently mix together. Squeeze the milk from the bread crumbs, reserving milk.  Add bread crumbs to meat mixture, gently mix together. Add the eggs and mix until all ingredients are evenly combined, but don't over mix. Moisten hands with some of the reserved mild and shape into 1 3/4" - 2" diameter meatballs, and place on a baking sheet. Flatten the meatballs slightly, so they'll brown evenly on both sides. In a large 12" skillet, add enough olive oil to cover about 1/8" of the bottom. On medium high heat, brown meatballs 5 minutes per side. Don't over crowd skillet. They should be lightly browned on both sides.