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Chicken Sausage Meatballs

January 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

Then you…

  1. Preheat the oven to 400 degrees.  Add a few tablespoons of olive oil to a baking sheet lined with tinfoil.
  2. 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.
  3. 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.
  4. Baking 18 to 20 minutes until cooked through and evenly browned.
  5. 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.
  6. Remove the sauce from the heat and mix in the pesto.
  7. Serve the sausage meatballs with the tomato-basil sauce on top!
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