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Sausage Meatballs with Two Dipping Sauces (07.30.13)

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Posted at 7:29 AM, Jul 30, 2013
and last updated 2013-07-30 16:58:57-04

by Jennifer Burns, Utah’s Own

  • 1/2 pound lean ground beef or turkey
  • 1/2 pound Tennessee Pride Country Sausage
  • 1/3 cup fine dry bread crumbs
  • 3 medium cloves garlic
  • 1 teaspoon dried leaf basil
  • 1 medium onion, finely chopped
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons water, or as needed
  • 2 teaspoons canola oil
  • 1 teaspoon olive oil
  • 1 shallot, diced
  • 1 cup spaghetti sauce
  • 1/2 cup Cornaby’s Raspberry Chipolte or Raspberry Jalapeno Sauce
  • Salt and Pepper, to taste

Combine the first 8 ingredients. Dipping fingers in the water, shape into meatballs, about 1 1/2 to 2 inches in diameter. Bring a large frying pan up to a medium high heat. Cook the meatballs on all sides until cooked all the way through. (10-12 minutes or until internal temperature reaches 165 degrees).

Place on a serving plate covered with tinfoil. In the same pan, add the olive oil. Sauté the shallot for 1-2 minutes. Add the spaghetti sauce. Heat through for 2-3 minutes. Serve with the two dipping sauces: pour the red sauce in a bowl and the Cornaby’s sauce in a bowl.