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- Yield : 16 to 20 meatballs
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
This information is per serving.
When someone first gave me this recipe for sausage balls, they said the little pork meatballs were for soup. I think they are much more versatile than that. Look below for my suggestions on how to use these delicious meatballs.
You can use either fresh or dried herbs in this recipe. Fresh is always nice, but for a recipe like this one, I just go with what I have.
Just remember that dried herbs are much more powerful than fresh. If you use dried, only use about 20% of what the recipe calls for as fresh.
- 1 pound raw sausage meat
- 1 egg
- 4 teaspoons fresh parsley, chopped
- 1 teaspoon fresh basil, chopped (or a large pinch of dried)
- 1/2 teaspoon fresh rosemary (or a pinch of dried)
- 6 tablespoons toasted bread crumbs
If the sausage meat is in links, take the meat out of the casing. Combine all the ingredients. Roll the mixture into 1 inch balls.
To use them in soup: Drop them into boiling soup or stock. Reduce the heat at once and simmer the soup until the balls are done, about 30 minutes.
To use them on their own or for other uses: Heat a saute pan and fry the meatballs until they are browned on all sides and cooked through.
The mixture should make about 16 to 20 balls.
Make them smaller or larger as you wish.
You can use any kind of sausage that you want in this recipe. Just make sure the sausage you use fits the end product you are making. The flavors of the sausage will flavor your whole recipe. For example, if you will be putting the sausage meatballs into an Italian pasta dish, use Italian sausage or a plainer sausage.
For example, honey garlic sausage wouldn’t work because the flavors don’t blend with the tomato sauce. Plus the herbs you are using to flavor the pork meatballs are an Italian herb mix, which also wouldn’t work well with something like honey garlic sausage.
In general, I would use a fairly plain sausage because you are adding other flavors to the meatballs with the herbs.
These little sausage meatballs can be served in many ways:
- In soup as the original recipe suggests
- In pasta sauce in place of regular meatballs. They are amazing cooked in tomato sauce and add a great flavor to the sauce.
- Serve them plain with a great dipping sauce as an appetiser.
- Make a meatball stew with tomatoes, peas, onions and garlic.
I am sure you can think of more.
Use a lean sausage to make this recipe healthier.