Johnsonville Italian Meatballs
When I went to meet the Johnsonville folks I knew we would eat well, and we did. One of the best things we made were homemade meatballs, what I was referring to on Twitter as “Bob’s Change-Your-Life-Meatballs”. Bob is in charge of the Italian line at Johnsonville and is a riot and a heck of a nice guy and was very proud of this meatball recipe. We made the meatballs while I was in Milwaukee and I was really surprised at how tender and flavorful they were with a minimum of ingredients. Far better than any homemade meatball I have made in the past. Hubby loves spaghetti and meatballs so this was the first recipe I thought I would try once I got home.

Some Johnsonville info for you. The Johnsonville Italian sausage varieties come in mild, sweet, hot, and four cheese. My regular grocery does not always carry these, but I am going to ask them to order some in for me (most stores will do this for you). Did you know that 70% of Italian sausage is cooked in the kitchen and only 30% on the grill? Uses for Italian sausage: on a bun, in baked pastas, pizza topping, meatloaf, meatballs, etc.

This Italian Meatball recipe is courtesy of Johnsonville. It costs just 98¢ per serving and the recipe makes 6 servings. I really encourage you to give these a try!

Ingredients to make Johnsonville Italian Meatballs

 

Ingredients:

  • 1 egg, lightly beaten
  • 1/3 cup dry bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup milk
  • 1/4 cup onion, finely chopped
  • 1 pkg (19.76oz) Johnsonville Mild Italian Sausage Links

My grocer did not have the links, but had the bulk instead so I used that instead – you might want to take out a bit of the wet mixture before adding the sausage since the bulk package size is a few ounces smaller)

Johnsonville Italian Meatballs before baking

 

(this is before they are baked)
Directions:

Preheat oven to 350° F. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk, and onion. Remove sausage from casings (here is a video tutorial of how to quickly and easily remove sausage from casings by Food Network’s Melissa d’Arabian). Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F). Serve!

Robyn's Homemade Spaghetti and Meatballs

I threw my baked meatballs into my pasta sauce and we had spaghetti and meatballs – it was yummy! I love the way these meatballs are just as is, but next time I may add some roasted garlic to the mix just because we love garlic so much in this family. If you want something a tiny bit firmer you could quickly brown them in a skillet also after baking them, but it is not needed.

How else would you use these Johnsonville Italian Meatballs? Do you have other uses for Italian sausage?

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Disclosure: I received information and the recipe from Johnsonville and they provided the expenses for my trip to Milwaukee to learn more about their company and products. The opinions are my own. Transparency is everything.