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Mama Mia! Here’s How To Make Some Delicious Sausage Meatballs!
Ingredients
- ½ onion, chopped fine
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- ½ tsp. dried oregano
- 1⁄8 tsp. red pepper flakes
- 2 slices sandwich bread, torn into small pieces
- 2⁄3 cup milk
- 12 oz. sausage (remove casings)
- ½ cup grated Parmesan cheese (not shredded)
- ¼ cup fresh parsley, minced
- 1 large egg
- ½ tsp. salt
- 12 oz. ground venison
Directions
- Line two rimmed baking sheets with aluminum foil and spray with vegetable oil. Adjust oven racks to upper middle and lower middle positions. Heat oven to 475 degrees F.
- Heat oil in a skillet over medium high heat until it shimmers. Add onions and cook until golden, about 10 minutes.
- Stir in garlic, oregano, and pepper. Cook until fragrant (30 seconds).
- Mash bread and milk together (using a fork) in a large bowl, until smooth. Mix in onion mixture, sausage, Parmesan, parsley, eggs, and salt. Add the ground beef or venison and knead with clean hands until well combined.
- Gently roll the mixture into 2-inch balls (about 16) and place them, evenly spaced, onto prepared sheets.
- Roast meatballs until well browned, 25 to 30 minutes. Remember that smaller meatballs will take less time in the oven than bigger ones, so try to keep them close in size.
Note: Making meatballs is time consuming, so you can easily double this recipe and freeze some meatballs, once cooled, on the baking sheet (so they don’t stick together), and then transfer them to an airtight container. They will keep their quality for several months.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 4.
More Delicious Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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