Homemade Italian Sausage & Meat Ball Recipes
Regina’s Italian Sausage (for Meat Balls - you can purchase sweet Italian sausage with fennel, but this is so easy and makes it so good!) 5 lbs. Ground Pork Shoulder 3 tablespoons Salt3 tablespoons Sugar1 tablespoon Pepper, black3 tablespoons Fennel seed, toasted and ground1 tablespoon Italian seasoning2 tablespoons Garlic Powder1 tablespoon Red Chile flakes½ cup Absinth or Pernod1 cup Italian White Wine
Using paddle attachment – put all ingredients into mixing bowl. Mix on speed 2 until well blended. Refrigerate for a day before using. Meat Ball Recipe with Ground Sirloin and Italian Sausage (Makes 13-14 6 ounce meatballs) Preheat oven to 300 F 2.5 pound Italian Sausage 2.5 pounds Ground lean Sirloin or lean Chuck 4 eggs 1/2 cup milk or half and half 3 cups Italian flavored bread crumbs (Progresso) Add all ingredients into mixing bowl of stand mixer or mix by hand until completely blended Weigh out to portion size you like, I prefer 6 ounce, Then roll into perfect ball, making sure there are no cracks and you have a firm round ball. Bake in 300 oven about 30-40 minutes check with thermometer. Use insta-read thermometer to check internal temperature. It should be 160-165 F
Using paddle attachment – put all ingredients into mixing bowl. Mix on speed 2 until well blended. Refrigerate for a day before using. Meat Ball Recipe with Ground Sirloin and Italian Sausage (Makes 13-14 6 ounce meatballs) Preheat oven to 300 F 2.5 pound Italian Sausage 2.5 pounds Ground lean Sirloin or lean Chuck 4 eggs 1/2 cup milk or half and half 3 cups Italian flavored bread crumbs (Progresso) Add all ingredients into mixing bowl of stand mixer or mix by hand until completely blended Weigh out to portion size you like, I prefer 6 ounce, Then roll into perfect ball, making sure there are no cracks and you have a firm round ball. Bake in 300 oven about 30-40 minutes check with thermometer. Use insta-read thermometer to check internal temperature. It should be 160-165 F