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In a large bowl mix ingredients together thoroughly, adding Italian sausage last.

2 eggs, beaten

1  10 oz package frozen chopped spinach, defrosted and squeezed dry

1- 1/2 cups onion, chopped small

1/4 teaspoon pepper

1 cup ricotta cheese (1/2 of a 15 oz container)

1/8 teaspoon nutmeg

2 pounds mild Italian sausage,Bulk (just the meat)Form sausage mixture into meatballs a little larger than the size of walnuts

(I ended up with 60 meatballs)

Brown meatballs in large frying pan in batches with a teaspoon or two of olive oil per batch.  Roll meatballs around in pan so they brown on all sides.  Since the sausage mixture is soft, my meatballs did not end up perfectly round.

When all of the meatballs are browned, add all of them back into your pan.

Add 1 cup of dry white wine (I used Pacific Rim Columbia Valley Riesling)

1- 1/2 cups chicken stock

1/4 cup fresh basil, finely chopped

Cover the pan and simmer for 20 minutes.  Make sure not to cook all of the sauce away.

I thickened my sauce at the end with 1 tablespoon of gluten free flour.

I sprinkled the meatballs with some grated Reggiano cheese before serving.

Serve the meatballs by themselves as an appetizer or as a main course with pasta, rice or even over ribbons of zucchini for a low carb entree.

Reviews

Average Rating:
(based on 1 review)

Showing 1 Review:

RatingReviewerReview
by RJ
on 4/4/2019
from NV
Frugal Gourmet
This an old Jeff Smith recipe the entire family loves.  We don't make meatballs anymore, we just make steaks, patties whatever.  They're awesome by themselves.  I bid you peace.
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