I have been meaning to try making this new recipe since my Johnsonville trip a few months ago. Tonight was finally the night and mmmm, mmmm, mmmm it was good! This recipe I based loosely on the Johnsonville Italian Meatball recipe I shared before, but I wanted to go for a twist on the whole Italian Meatball thing. Normally we have Johnsonville Brats cooked out on the grill, but I wanted to try an indoor recipe but still keep that BBQ taste that I love. Enjoy!
Bratwurst BBQ Meatball Sandwiches
by Robyn Wright
- 1 egg OR 1/4 cup mayo (I was out of eggs so I subbed mayo and it was good)
- 2/3 cup Italian bread crumbs (I use Progresso always)
- 1/2 cup finely shredded cheddar cheese, divided in half
- 1/4 cup milk
- 1/4 cup finely chopped white onion
- 1 tablespoon ground cumin
- 2 cloves garlic, minced
- 1 pkg Johnsonville Brats, meat removed from casings
- 1 bottle Sweet Baby Rays Chipotle Honey BBQ Sauce (or whatever sauce you like)
- 4 hoagie or sub rolls
Preheat oven to 350° F and lightly spray a baking sheet with Pam (or other non-stick spray).
Mix egg (or mayo), bread crumbs, half the cheese, milk, onion, cumin, and garlic in a large bowl until well combined. Now add meat from bratwursts (remember to remove the casing first). With your hands (use gloves if you don’t like being messy) squish the meat up between your fingers and combine with the rest of the ingredients until well combined. Form into 12 meatballs (a tad larger than golf ball size) and place on baking sheet. Bake for 30 minutes or until internal temperature of the meatballs is 160° F at least.
When the meatballs are done, place in a large saucepan with the BBQ sauce and cook another 10 minutes or so on medium high. The meatballs are tender, so don’t stir too much or they will break up. Split your roll in half, top with 3 meatballs and extra sauce. Sprinkle remaining cheddar cheese on top.
So what do you think? Let me know if you try the recipe and how your family liked it.
Disclosure: I was a guest of Johnsonville at a blogger event, however this recipe was my own idea and the opinions are my own.