All covered with cheese, I lost my poor meatball, when somebody sneezed. But it’s ok because I made tons! These meatballs were so easy to make and quick. Such wonderful flavor! And one of things that attracts me to a recipe is the ability to really make it your own. Change it up some. Use spicy Italian sausage for a kick. Or, add your favorite hot sauce to regular Italian sausage. Instead of Italian seasoning, how about the Mexican Blend I always use with some fresh cilantro? Add ginger and teriyaki sauce, served over steamed rice, for an Asian flavor. Oh, how about subbing the bread crumbs with finely ground potato chips, shredded cheddar cheese and BBQ sauce. Tailgate anyone? So, let everyone sneeze as much as they want, you’ve got meatballs covered!
Ingredients (Meatballs Only):
16 oz pkg premium pork Italian sausage
1/3 cup plain dry bread crumbs
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
1 egg, lightly beaten
¼ tsp freshly ground black pepper
Preheat oven to 375°. Mix ingredients until blended (the best way is to don some gloves and dive right in).
Shape meat mixture into 2″ meatballs and place on a baking sheet. Either spray with nonstick spray, or as I did, line with parchment paper.
Bake meatballs 15 minutes or until done (when they reach 160°). Serve with your favorite pasta sauce (such as my Busy Mom’s Spaghetti and Meatball – but ignore those meatballs, just this once, and go back another time to try those!)
Wine Pairing Suggestions:
Serves 6 (with pasta & sauce)
Prep time: 15 minute; Cook time: 15 minutes
*Derived from Jimmy Dean
I think I might have mentioned before that I struggle with pork. I struggle cooking it and it not being too dry. I struggle with finding recipes that I even want to try. And I don’t know why that is. The pork dishes I have made turned out positively lovely, and this is one of them! Certainly adding it to my rotation.
1 lb pork tenderloin
2 Tbs Italian bread crumbs
2 Tbs grated Parmesan cheese
1 tsp salt
1/8 tsp pepper
2 tsp olive oil
1 small onion, thinly sliced
1 minced clove garlic
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
Cut tenderloin crosswise into 12 slices (I think I might have cut more than that, I just cut the whole thing), approximately 3/4″ thick. Place cut tenderloin flat in large ziplock back, gently pound to 1/2″ thickness. Once all pork has been flattened and removed, combine bread crumbs, Parmesan cheese, salt and pepper in same ziplock bag. Add pork in batches and shake to coat. Heat olive oil over medium-high heat in nonstick pan. Saute pork 2-3 minutes per side; remove and keep warm. Add onion, garlic, squash and zucchini to skillet and saute 5 minutes or until tender. Serve with warm buttered, crusty bread.
Total time: 30 minutes
*Derived from National Pork Board
- Parmesan Fried Pork Chops (saraheatsaustin.com)
- Italian Breaded Pork Chops (greenenvy4ever.wordpress.com)
- Parmesan Crusted Pork Chops (raisinguproses.wordpress.com)