Rosemary Sausage Meatballs

Rosemary Sausage Meatballs

This recipe was created as an hors d’oeuvre for a friends wedding and became an instant hit and family treasure. Enjoy! —Steve Hansen, Redmond, Washington

Prep: 20 min. Bake: 25 min.
28 servings

Prep: 20 min. Bake: 25 min.
28 servings

2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon curry powder
1 large egg, lightly beaten
1 jar (4 ounces) diced pimientos, drained
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons minced fresh rosemary
2 pounds bulk pork sausage
Pretzel sticks or toothpicks, optional

Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly.
In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly.
Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels. Yield: about 2 dozen.
Originally published as Rosemary’s Baby Appetizer Meatballs in Taste of Home’s Holiday & Celebrations Cookbook Annual 2017, p238

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© 2017 RDA Enthusiast Brands, LLC
This recipe was created as an hors d’oeuvre for a friends wedding and became an instant hit and family treasure. Enjoy! —Steve Hansen, Redmond, Washington

Source: http://www.tasteofhome.com/recipes/rosemary-sausage-meatballs