Best Meatball And Sausage Bites Recipes

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MEATBALL BITES (MADE WITH CRESCENT DOUGH)



Meatball Bites (Made with Crescent Dough) image

If you're looking for a delicious meal or snack that your family will love, these meatballs bitess wrapped in dough are exactly what you need in your life! Made with frozen meatballs, sauce, cheese, and crescent dough, this is a simple and tasty appetizer or kid-friendly meal that requires very little effort.

Provided by Amy Desrosiers

Categories     Appetizer     Lunch

Time 22m

Number Of Ingredients 5

24 meatballs (cooked from frozen (or fresh))
8 ounces crescent dough sheet
½ cup marinara sauce
½ cup Parmesan cheese
1 tablespoon fresh parsley (chopped)

Steps:

  • Preheat oven to 350°F.
  • Thaw 24 meatballs in the microwave for one minute at 50% power. It is okay if they are still cold as they will bake with the dough.
  • Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns). Line dough squares in a mini muffin tin pan.
  • Add one teaspoon of sauce to each dough square followed by one thawed meatball. Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
  • Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch. Top with sprinkling of parsley.

Nutrition Facts : ServingSize 1 cup, Calories 79 kcal, Carbohydrate 4 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g

MEATBALL AND SAUSAGE CASSEROLE



Meatball and Sausage Casserole image

As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce. If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 20

3/4 pound ground turkey, chicken, beef, pork or veal or any combination
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1/4 cup fresh or canned chicken broth
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cumin
1 teaspoon plus 1 tablespoon chopped garlic
4 teaspoons chopped parsley
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 sweet or hot Italian sausages, 1 pound
1 cup chopped onions
1/4 pound mushrooms, sliced
1 large green pepper, cored, seeded and cut into 1-inch pieces
2 cups crushed canned tomatoes
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
1/2 cup dry white wine
1 bay leaf
4 tablespoons chopped fresh basil or Italian parsley

Steps:

  • Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
  • Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
  • Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
  • Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 53 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 1292 milligrams, Sugar 8 grams, TransFat 0 grams

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE



One-Pot Sausage Meatballs with Creamy Tomato Penne image

With just a few basic ingredients, this rich and creamy one-pot pasta dinner turns simple sausage meatballs into a beautiful meal with weeknight ease.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 lb bulk mild Italian sausage
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup finely chopped onion
1 egg
1 tablespoon olive oil
3 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4 cup heavy whipping cream
12 oz uncooked penne pasta (3 3/4 cups)
Shredded Parmesan cheese, if desired
Shredded fresh basil leaves, if desired

Steps:

  • In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
  • In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
  • Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Nutrition Facts : Calories 670, Carbohydrate 68 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 7 g, TransFat 0 g

CRANBERRY MEATBALLS AND SAUSAGE



Cranberry Meatballs and Sausage image

Years ago, I found a version of this sausage and meatballs recipe in a cookbook. At first taste, my family judged it a keeper. The tangy, saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. -Marybell Lintott, Vernon, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1 small onion, finely chopped
3/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 pound bulk pork sausage
1 can (14 ounces) jellied cranberry sauce
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 package (1 pound) miniature smoked sausage links

Steps:

  • In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

Nutrition Facts : Calories 218 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.

BISQUICK® SAUSAGE BALLS



Bisquick® Sausage Balls image

These sausage balls are made with Neese's® Sausage. Perfect for breakfast and great for the holidays. I have provided the doubled recipe. You can cut it in half if you wish. I usually bag half the recipe and put into fridge and freeze the other half. Great in toaster oven.

Provided by Jana-Shay

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 40m

Yield 64

Number Of Ingredients 4

6 cups baking mix (such as Bisquick ®)
2 pounds shredded extra-sharp Cheddar cheese
1 pound sage-flavored pork sausage (such as Neese's® Extra Sage Sausage), at room temperature
1 pound hot pork sausage (such as Neese's® Hot Sausage), at room temperature

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
  • Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 7.3 g, Cholesterol 24.5 mg, Fat 12.1 g, Fiber 0.2 g, Protein 6 g, SaturatedFat 5.5 g, Sodium 324.4 mg, Sugar 0.3 g

MEATBALLS SAUSAGE DINNER



Meatballs Sausage Dinner image

One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! -Elizabeth Martz, Pleasant Gap, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

3 cups frozen broccoli florets, thawed
2 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 medium onion, chopped
1 pound smoked kielbasa or Polish sausage, halved and cut into 1-inch pieces
1/2 pound lean ground beef
1 can (14-1/2 ounces) beef broth
Lemon-pepper seasoning to taste

Steps:

  • Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.

Nutrition Facts : Calories 289 calories, Fat 19g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 652mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

SHEET-PAN SAUSAGE MEATBALLS WITH TOMATOES AND BROCCOLI



Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli image

Instead of making meatballs from scratch, this weeknight recipe calls for rolling bulk sausage into small meatballs that cook alongside broccoli, tomatoes and mushrooms. Sprinkling a layer of Parmesan over the entire pan during the second half of cooking allows it to melt and crisp simultaneously; a blanket of gooey cheese coats the roasted tomatoes, while the Parmesan that falls directly onto the sheet pan becomes crunchy and frico-like. Use the garlic bread that cooks alongside to scrape up any pan juices or to assemble French bread pizzas.

Provided by Yasmin Fahr

Categories     dinner, weekday, sausages, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pint grape or cherry tomatoes, halved
1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 pound cremini mushrooms, trimmed and sliced (about 3 cups)
1/4 cup olive oil, plus more as needed
1 1/2 teaspoons dried oregano
1 teaspoon red-pepper flakes
Kosher salt
3/4 pound bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)
1/4 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 loaf soft Italian bread, split lengthwise
3 to 5 small garlic cloves, grated or minced

Steps:

  • Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes.
  • Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red-pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.
  • After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)
  • Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.

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