MAX’S MOOSE ITALIAN SAUSAGE MEATBALLS in YOSHIDA SAUCE APPETIZER

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Yields: 60 Meatballs

Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins.

Posted by Max

INGREDIENTS

***Meatballs:

1 lb. ground ‘sweet’ italian moose sausage

1 lb. ground ‘hot’ italian moose sausage

2 teaspoons onion, grated

1 clove garlic, grated

2 tablespoons fresh parsley (or 2 teaspoons dried)

1-1/2 cups italian seasoned breadcrumbs

2 eggs, beaten

1/3 cup quality red wine

Olive oil for frying

***Sauce:

2 cups prepared original yoshida sauce - found in the Asian isle of the market - (or for the recipe, click here: Sandra's Homemade Yoshida Sauce)

--60 toothpicks

METHOD

Place all ingredients in a large mixing bowl, and gently combine just until blended using clean hands (please do not over mix or the meatballs will become tough). Form the meatballs so they are about the size of a golf ball, about 1-1/2 inches in diameter (Max likes large ones, not cocktail size).

Heat the olive oil in a large nonstick skillet over medium heat. Place the meatballs in hot oil (do not overcrowd – you may have to fry them in batches). Move the meatballs around every couple minutes so they do not burn and to ensure even browning to just par-saute for 5 to 7 minutes, until lightly golden brown (they will continue bake in the oven with the sauce).

Meanwhile, preheat the oven to 350 degrees.

Remove par-seared meatballs from skillet with a slotted spoon, and place into a 9”x12” baking pan that has been lined with tin foil and sprayed with oil. Pour the yoshida sauce over the top of the meatballs, and then use a pastry brush to evenly coat them in sauce. Cover the baking pan with foil, and bake for 20 minutes. Remove from the oven, and let the meatballs stand, covered, for 5 minutes (they'll continue cooking, but without dying out).

To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter.

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Tip: It's important to only par-saute the meatballs to ensure that moistness is seared in, then add to sauce to finish baking, which guarantees moistness every time.