Repeat with all of the meat. Place the baking sheet in the oven to bake for 15 to 20 minutes, or until meatballs are cooked though. Place the ball on the prepared baking sheet. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball.The mixture should be very moist but still hold its shape when rolled into meatballs. Don’t over mix here or it’ll make the meatballs tough. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. In a large bowl, add sausage to the bread crumbs, Parmesan cheese, and garlic.Line a large baking sheet with parchment paper and set aside It’s a little trick you’ll come to love! Promise! My grandmother (who’s from Italy!) has been using water in her meatballs for years. Water: H20 is such a crucial ingredient to this recipe! So please don’t reduce it or be scared of it! It makes the sausage meatballs moist, without adding any calories.Garlic: 2 cloves finely minced or pressed through a garlic press!.
You might also enjoy: Italian Roast Pork Shoulder Package and refrigerate or freeze the sausage according to your needs. This creates the “primary bind” and is essential in creating the sausage texture. Using the single wire whip (or paddle attachment of stand mixer), whip the meat over high speed until it becomes tacky and holds together, about one minute. Place the unseasoned once ground pork and the twice ground seasoned pork in the bowl of the Ankarsrum mixer. Mix the Cattleman’s Grill Italiano Seasoning and roasted garlic into the remaining half. Take half of the pork and place it in the refrigerator. Place in the freezer for 30 minutes, along with the grinder components.Īssemble the grinder on the Ankarsrum base. 3 tbsp roasted garlic, minced ( recipe video here).6 tbsp Cattleman’s Grill Italiano Seasoning.