Diary Recipes

Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. ground ‘sweet’ italian moose sausage

1 lb. ground ‘hot’ italian moose sausage

2 teaspoons onion, grated

1 clove garlic, grated

2 tablespoons fresh parsley (or 2 teaspoons dried)

1-1/2 cups italian seasoned breadcrumbs

2 eggs, beaten

1/3 cup quality red wine

Olive oil for frying

2 cups prepared original yoshida sauce - found in the Asian isle of the market - (or for the recipe, click here: Sandras Homemade Yoshida Sauce)

--60 toothpicks

METHOD

Place all ingredients in a large mixing bowl, and gently combine just until blended using clean hands (please do not over mix or the meatballs will become tough).  Form the meatballs so they are about the size of a golf ball, about 1-1/2 inches in diameter (Max likes large ones, not cocktail size). 

Heat olive oil in a large nonstick skillet over medium heat.  Place the meatballs in hot oil (do not overcrowd – you may have to saute in batches).  Move meatballs around every couple minutes so they do not burn and to ensure even browning; you are just par-sauteing for 5 to 7 minutes, until lightly golden brown (they will continue bake in the sauce in the oven).

Meanwhile, preheat oven to 350 degrees.

Remove par-sauteed meatballs from skillet with a slotted spoon, and place into a 9”x12” baking pan that has been lined with foil, then sprayed.  Pour yoshida sauce over top of meatballs, then use a pastry brush to evenly coat them with sauce.  Cover the baking pan with foil, and bake for 20 minutes.  Remove from the oven, and let the meatballs stand, covered, for 5 minutes (theyll continue cooking, but without dying out).

To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter.

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Tip:  Its important to only par-saute the meatballs to ensure that moistness is seared in, then add to sauce to finish baking, which guarantees moistness every time.