Categories: Italian, Main Dish, Pork

Ingredients

• 2/3 cup soft breadcrumbs
• 3 tablespoons milk
• 1 egg, lightly beaten
• 1/3 cup grated parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup snipped fresh basil
• 3 tablespoons pine nuts, toasted
• 3 tablespoons dried currants
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 lb bulk sweet Italian sausage
• hot cooked spaghetti

Directions

1. Preheat oven to 350°.

2. In a large bowl, combine bread crumbs and milk; let stand for 5 minutes.

3. Stir in egg, cheese, onion, basil, pine nuts, currants, garlic, salt, and pepper.

4. Add in sausage; mix well.

5. Shape mixture into 24 meatballs; place meatballs in a 15 × 10 inch baking pan.

6. Bake for 25-30 minutes or until meatballs are no longer pink; drain off fat; serve with hot cooked spaghetti or if preparing as OAMC, cool meatballs.

7. OAMC-line a rimmed baking sheet with waxed paper; transfer meatballs to the prepared baking sheet.

8. Freeze about 30 minutes or until firm; place meatballs in a freezer bag.

9. Seal, label, and freeze for up to 3 months.

10. To serve, thaw in the refrigerator overnight and add to your dish of choice until heated through.

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