Sunday, February 12, 2012

Sausage meatballs

I make 'em small. They cook faster, and go better in a spaghetti dish. Normally I use ground beef and sausage, but I didn't have that on hand. However, sausage is essential in meatballs, as is seasoning. Without these two ingredients, you might as well make meat sauce. Think of meatballs as mini meatloaves. In other words, all those types of ingredients should be present, but clearly, there's a million ways to make them. Here's one.

Sausage meatballs

1 lb. mild seasoned ground pork sausage
1/2 cup oatmeal
1/4 cup seasoned breadcrumbs
1 T. dijon mustard
1 t. Cavendar's Greek seasoning

Preheat oven to 400 degrees. Line a jellyroll pan with foil, and top with a cookie cooling rack. Mix all ingredients. Shape into 1 to 1 1/2 in. meatballs. Place on the rack, about a 1/2 inch apart. Bake for 30 minutes. These freeze beautifully by the way.

I serve this with whole wheat spaghetti and a 26-oz. can of tomato sauce, as well as cheesy garlic bread and a vegetable side dish. If you're lucky, like me, your husband will opt for more meatballs, leaving the garlic bread for you! :)

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