.view-list .excerpt-thumb { display: block; }

Recipe: Saddleberk Sundried Tomato Sausage Meatballs

It's cold here in Ohio and we wanted something hearty and simple for dinner tonight! Here's a great use for our Sundried Tomato bulk sausage- delicious, homemade meatballs. It's easier than you think, you can have dinner on the table in less than an hour. 

What you'll need (for twenty meatballs): 

  • 1 lb. Saddleberk Sundried Tomato Sausage
  • 1 lb. ground beef 
  • 3/4 c. Italian style bread crumbs
  • 1 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 1/2 tsp. minced fresh oregano 
  • 1 tsp. minced fresh basil 
  • 3/4 c. shredded Parmesan cheese
  • 1 egg

The above is what you'll need just for the meatballs. In order to make a complete spaghetti meal, you'll also need to prepare the pasta, sauce and more cheese of your choice. Feel free to make your favorite homemade sauce, or keep it simple with a pre-made Kroger variety.

In a large bowl, mix all of the above ingredients with your clean hands. You can use a little olive oil on your hands to keep everything from sticking if you'd like. Knead everything extremely well! Roll the mixture into 1 1/2- 2 in balls. You should be able to get about twenty of this size out of the amount suggested. Drizzle about a tablespoon of olive oil into a cast iron skillet (or we used a Dutch oven to cook everything in one pot and eliminate some dishes to have to do). Working with about ten meatballs at a time, sear them on medium to high heat on the cast iron. Once everything is seared, throw them all in another pot (or the same dutch oven if that's what you're using), add your sauce and cook on medium heat until the meatballs have reached 165 degrees Fahrenheit in the center. 

Serve with prepared spaghetti (or whatever pasta you prefer) and more Parmesan cheese. Enjoy!