"Oh good grief -- looks so fancy and good," my friend Jenn texted back after I sent her a photo of Sunday Supper: Italian Sausage Meatballs, Olive Oil Mashed Potatoes, And Gravy. Good? Yes! Fancy? No way.
A while ago I thought it'd be a smart idea to make meatballs using ground Italian sausage that is sold without the casings because it already has so much flavor: you'd need to add nothing else.
I was wrong: those meatballs turned out incredibly dense. This time, I added a few other ingredients to stretch the ground Italian sausage and make the meatballs less dense and more airy. It was a success.
Sunday Supper: Italian Sausage Meatballs, Olive Oil Mashed Potatoes, And Gravy
Italian Sausage Meatballs
1 pound mild ground Italian sausage (if you can't find the ones without the casings, simply remove and discard the casings)
2 broccoli stems, peeled, grated (if you don't have broccoli, use half an onion, a small zucchini, a few carrots, or even celery)
1/4 cup bread crumbs
1 egg
2 tablespoons half & half
1. Preheat the oven to 425F and line a small roasting pan with aluminum foil.
2. Mix all the ingredients for the meatballs. Then using a cookie or ice cream scoop to divide the mixture into uniform lumps, roll each into a ball. Place the meatballs on the roasting pan with space in between and roast for about 20 minutes or until the internal temperature reaches 165F. Optional: put the meatballs under the broiler for a few minutes.
Mashed Potatoes: cook red skinned potatoes in salted water until completely tender. Using a fork mash drained potatoes and season with salt and pepper. Mix in a few spoons of olive oil. Done.
To serve, put mashed olive oil potatoes into a bowl. Add 3 meatballs. Drown in gravy. Top with fresh thyme.
What's your idea of comfort food?
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