I find that making meatballs is usually a weekend activity. You set up a production line, set out all your ingredients and get to mixing and shaping. This is exactly how I would normally make meatballs and I would make a whole bunch and freeze them in portions sizes just right for Jonny and I (about 10 meatballs depending on the size).
But sometimes I (my hubby) wants meatballs on a weeknight. This week I had nothing left in the freezer so I got creative. When my friend Jildert came down last week and brought me those awesome smoked pork chops he also brought me a round of sausage.
I saw potential here. Sausage is already ground up, seasoned and mixed with just the right amount of fat to make a tasty meatball. All that was needed was an egg and some bread crumbs to bring it together. I also added in some green onions because I have so many regrowing on my counter top. If you want to see how I regrow onions check out my post here.
Sausages make the best meatballs because they already have the perfect lean/fat ratio and the come pre-seasoned. I live close to a butcher shop that specialized in sausages and this gives me so many ideas for meatball flavors! Think Greek, pizza, pear and blue cheese…
Those are some of my favorite sausages they carry that would make tasty gourmet meatballs! Mmmmm
They also have an assortment of chicken sausages for when I am being a little more calorie conscious. Which is actually most of the time. Keeping your figure while maintaining a food blog is a test of willpower :p
Anyways, I am getting ahead of myself here… Back to the task at hand! Get out your sausage, an egg and some bread crumbs and lets get to it!
- ½ lb pork sausage
- 1 egg
- ½ cup bread crumbs (gluten free if needed)
- ½ tsp red pepper flakes (optional)
- Cut the sausage casing open and put the meat out into a bowl
- Add the egg, red pepper flakes and about half the bread crumbs and mix together
- If the mixture is still too loose to hold together add more breadcrumbs until the mixture comes together and can hold a ball shape
- *note* my sausages do not have breadcrumbs in them so I needed the whole ½ cup. If you are cooking for someone gluten free make sure to read the ingredients. Most sausages have bread crumbs
- Roll them into balls in whatever size you like, this is personal preference
- Heat a pan on the stove top and put the meatballs in and allow to brown, turning as needed
- You can now let them cool and freeze for later or add to your favorite recipe that uses meatballs!