Chicken Sausage MeatballsJanuary 26, 2010
I’ve finally got TV and internet back at my apartment, and I must confess to leaving the TV on Food Network almost all the time when I’ve been home. This is a meal I made for an old roommate the other night after seeing it on Rachael Ray. I served it with roasted broccoli (popped in the oven at 400 for about 20 min with olive oil, salt and pepper) and romano-pepper mashed potatoes (yumm!).
You will need:
- 1 tub bocconcini (bite-sized mozzarella balls)
- 2 lbs fresh Italian chicken sausage (you can find it in the butcher’s at Whole Foods…you want some that are not pre-cooked)
- 1 can (28 oz) whole San Marzano tomatoes (I used fire roasted)
- 1 tub fresh basil pesto
- Preheat the oven to 400 degrees. Add a few tablespoons of olive oil to a baking sheet lined with tinfoil.
- Remove the sausages from their casings into a mixing bowl. Make sure they are blended, especially if using a mix of hot and mild Italian sausages. Score the meat into 4 sections. Score each section into three.
- Remove 12 bocconcini and place on cutting board. Take one of the 12 sections of meat and wrap it around a piece of mozzarella. Place on the baking sheet. Repeat.
- Baking 18 to 20 minutes until cooked through and evenly browned.
- In a medium saucepan, add tomatoes with their juice. Use a potato masher to break down the tomatoes. Season with salt and pepper, and bring to a simmer over medium heat. Allow to reduce about 8 to 10 minutes.
- Remove the sauce from the heat and mix in the pesto.
- Serve the sausage meatballs with the tomato-basil sauce on top!