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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My half-sicilian husband liked these fine, but likes his mother's recipe better. Go figure. Personally, I love the addition of currents and pine nuts and prefer these. :) Use these with your favorite sauce and pasta. I usually double the recipe and use 1 pound of sausage and 1 pound of ground beef. Prep time and servings are approximate. Hope you enjoy. Ingredients:
2/3 cup fresh breadcrumb |
3 tablespoons milk |
1/3 cup freshly grated parmesan cheese |
1/4 cup finely chopped onion |
3 tablespoons chopped fresh basil |
1 large egg |
1 clove garlic, minced |
1/4 teaspoon ground black pepper |
1 lb sweet italian sausage link, casings removed |
2 tablespoons dried currants |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a baking sheet.
3. Mix crumbs and milk in a medium bowl; let stand for five minutes.
4. Mix in parmesan, onion, basil, egg, garlic and pepper.
5. Add sausage, pine nuts and currents; blend well.
6. Using wet hands, form into 1 1/4 inch balls.
7. Place balls on baking sheet, about one inch apart.
8. Bake until meatballs are light brown and cooked through, about thirty minutes.
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