Make these delicious and satisfying meatballs in under 50 minutes. Perfect for a weeknight dinner in or dinner party with friends.
Course: Main Course
Keyword: chicken, meatballs
Author: Chelsea | Mae's Menu
1lbItalian chicken sausageremoved from casings; sweet or hot sausage is okay
½c.panko breadcrumbsuse gluten free to make this recipe gluten free
1T.finely chopped flat leaf parsley
1small onion, chopped (or about ½ c. chopped onion)Grate your onion if you want your meatballs more uniform
2T.sun dried tomatoes in oil; finely chopped
¼c.grated parmesan cheese
Cracked black pepper to season
Preheat oven to 425. In a large bowl, combine the sausage through the salt. Mix well with your hands until thoroughly combined.
Roll out meatballs into 2 ½ T size balls. Place on a small baking sheet or dinner plate and chill meatballs in the fridge for 20 minutes.
Heat 2 T oil in a bottomed and ovenproof skillet-- I use cast iron-- over medium to medium high heat. Once oil sputters when flicked with water, add meatballs to the skillet. Saute for 8-10 minutes, turning every 2-3 minutes to brown all the sides and being careful when flipping them to retain their shape.
Flip meatballs one more time and move skillet to the oven and bake for 8-10 minutes, or until meatballs have clear juice when cut open or have reached 165 degrees with a thermometer.
Serve warm, over garlic angel hair pasta (linked) or over butternut squash farro (link) with crispy crunchy cheesy breadcrumbs.
You can chill the meatballs longer -- up to a day -- before cooking
Juicy Chicken Sausage Meatballs https://maesmenu.com/recipes/juicy-chicken-sausage-meatballs/ March 16, 2019