National Meatball Day! – Easy Italian Sausage Meatballs

Today is National Meatball Day, so I thought I would share MY PERSONAL meatball recipe.  After I researched many recipes for the perfect, EASY meatball, I have designed this recipe.  Let me know if you try them.

PREP: 20-25 MINUTES    MAKES ABOUT 2 DOZEN

1/4 cup extra virgin olive oil;

1 teaspoon crushed red pepper flakes;

1 Tablespoon dried oregano;

1 Tablespoon dried thyme;

1 teaspoon Kosher salt;

1 lb of mild Italian sausage (I purchased the links, but you can use ground sausage instead);

1 cup dry breadcrumbs (I used the Italian flavored);

1/3 cup freshly grated Parmigiano-Reggiano Cheese;

1/4 cup FRESH chopped Italian parsley;

2 garlic cloves, minced;

1 large egg;

1/4 cup All-Purpose flour

Combine in a large bowl;  1 Tablespoon of olive oil, red pepper flakes, oregano, thyme, salt, bread crumbs, cheese, parsley, garlic, egg – thoroughly combine.

Then add sausage (CASINGS REMOVED if you bought links).  Mix with hands to combine all ingredients.

Using a small melon ball scoop, I formed the mixture into small meatballs.   Spread 1/4 cup of flour onto a plate; roll each meatball in the flour and gently shake off excess.I placed meat balls on a parchment lined plate to prepare for cooking.  Pour remainder of olive oil in a non-stick skillet.  Once oil is heated and shimmering,  add meatballs, one at a time to pan.  Make sure they do not touch and do not overcrowd the pan.

Allow meat balls to cook for approximately 4-5 minutes, turning several times to cook all sides.  Remove from pan and allow to drain on a paper towel.

Add them to your favorite sauce and pasta.  Once I have cooked my sauce, I add my already cooked meatballs to the sauce, just to warm them back up.