Published by
Dalisa
Sausage & bocconcini meatballs in tomato sauce
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Baking — 20
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Preparation — 20
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Servings — 8
Ingredients
Meatballs (18)
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2 packages (900g)
Dalisa mild Italian sausages
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Cocktail bocconcini cheese
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1/3 cup
milk
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1 cup
italian breadcrumps
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2
eggs
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3
garlic cloves, minced
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1 1/2 tsp.
dried oregano
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1/2 tsp.
onion powder
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1/4 tsp.
crushed red pepper
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Salt and pepper, to taste
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2 tbsp
olive oil
Sauce
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1/2
yellow onion, diced
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2
garlic cloves, minced
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1 tbsp
tomato paste
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1
can crushed tomato (796 mL)
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Salt, to taste
Preparation
- In a large bowl, combine the breadcrumbs, egg, minced garlic, oregano, onion powder, crushed red pepper, and salt.
- Remove the casings from the sausages and break the meat into pieces. Incorporate the sausage pieces into the breadcrumb mixture until a uniform consistency is achieved.
- Take a generous tablespoon of the meat mixture and shape it into a ball. Insert a bocconcini pearl in the center and carefully coat it with the meat.
- In a large pot, heat the olive oil over medium heat. Place half of the meatballs in the pot and brown them on all sides. Repeat with the other half of the meatballs. Once golden brown, transfer the meatballs to a plate.
- In the same pot, sauté the onion for a few minutes until it becomes translucent. Then add the minced garlic and tomato paste, followed with the crushed tomatoes. Bring the mixture to a boil. Season with salt and pepper to taste.
- Reduce heat to low and add the meatballs to the sauce and continue cooking over low heat. Simmer for about fifteen minutes.
- Serve the meatballs with pesto orzo. Add grated parmesan before serving.
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