Recipe by lynn socko
"This is a sweet Italian sausage meatball tucked inside of a beef meatball. Very yummy and a great conversation starter. This is a labor intensive effort, but it is one of the most flavorful and moist meatballs I've ever eaten. It is also a very fun way to serve a very standard but beloved dish. Serve with your favorite pasta."
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sweet Italian pork sausage, casings removed
water, or as needed
2 1/4 pounds
Italian-seasoned bread crumbs
grated Parmesan cheese
ground black pepper
sweet onion, minced
1 (28 ounce) can
1 (15 ounce) can
no salt-added diced tomatoes with Italian herbs
dried sweet basil
I halved this recipe and came up with 19 meatballs, making sure to have no leftover parts. I used 2 Italian sausages and 1 pound of hamburger, using a small cookie scoop for the sausage (and that cut in half) and a larger scoop for the hamburger. It was a little difficult to get the sausage meat to stick together, but they held up well with the boiling method. For the sauce I used only one 28 ounce can of San Marzano tomatoes with basil, otherwise following the recipe. This all turned out well, and we (hubby and I) enjoyed the dinner, as did my son's family, who received all the leftovers. I don't think that if I were to make these again that I would bother with making the little meatball in the middle because in the end you couldn't tell the difference between the two----it would have been fine just to mix all those ingredients together. Maybe it would be fun if there were a different color to one or the other after cooking. We did have a nice dinner, so thank you, lynn socko!
* Percent Daily Values are based on a 2,000 calorie diet.
Two Meatballs in One
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 284
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