On Monday night I let the kids help me make meatballs. Now, with all of our hands covered in raw meat, I wasn’t able to get any shots of the kids making meatballs but they had a blast. Actually, Miles’ fun was very short lived because he really wanted to taste the meat and as soon as it was in his mouth he was off the chair at the sink getting his hands face and mouth washed by mom. Anyways, yesterday, I posted the Johnsonville Italian Sausage Recipe and today I’m posting the Bishop family, no onion extra cheese with carrots meatball version of Italian Sausage Meatballs. Yum!
1 Package of Johnsonville Mild Italian Sausage Links
1 cup Cheddar Cheese (1/2 cup more if you want)
1/2 package of Saltine Crackers
1 cup cooked carrots
De-case the Sausage
In a Food Processor, combine sausage, egg, cheese, cracker, and carrots. Then process until well blended.
Make as many meatballs as you can in the size you desire. I prefer them small so they are easier to tell when they are done.
In a pan, cook until brown and done in the middle (160 degrees)
Serve over your favorite pasta and sauce.
This was a family hit. Zoe has issues eating meat sometimes and she LOVED it and has requested that I make it again.
Stay tuned for the entire scoop on my visit to Milwaukee!
Disclosure: Johnsonville paid for all of my trip expenses to Milwaukee.