Sausage meatballs are a delicious and tasty meat-based second course. They are very simple to prepare.
Remove the sausage casing, crumble it, and place it in a bowl.
Soak the stale bread in another bowl, squeeze it well, and add it to the meat.
Add the grated Pecorino, egg, salt, and pepper. Add salt only if the sausage is not flavorful.
Mix everything well until you get a homogeneous mixture, then let it rest for about 1 hour.
Shape the meatballs into the desired form.
In a saucepan with high edges, heat the oil and fry 2-3 meatballs at a time until golden brown.
Remove the meatballs from the oil and place them on absorbent paper to remove excess oil.
Serve the sausage meatballs hot with a side salad.
Bowl
Pan
Store for 1-2 days in the pantry or freeze if using fresh ingredients.
Sausage meatballs can also be baked in a preheated static oven at 200°C for 20 minutes.
Italia, Calabria
| Energy (kcal) | 288.72 |
| Carbohydrates (g) | 13.46 |
| of which Sugars (g) | 1.08 |
| Fat (g) | 19.09 |
| of which Saturates (g) | 8.23 |
| Protein (g) | 16.23 |
| Fiber (g) | 0.81 |
| Sale (g) | 1.03 |
