Polidori Sausage Perfect Meatballs Recipe
Embark on a flavorful journey through time with our tantalizing Polidori Perfect Meatballs recipe, a celebration of tradition, heritage, and exceptional taste. At the heart of this culinary masterpiece lies the legacy of Polidori Sausage—a story woven with generations of passion, dedication, and a timeless family heirloom recipe.
Rooted in a rich history dating back nearly a century, Polidori Sausage traces its humble beginnings from a quaint local grocery store and butcher shop to a revered name in sausage manufacturing. Honoring time-honored traditions and a commitment to quality, every Polidori sausage embodies the essence of all-natural goodness. Crafted with premium pork, free from artificial additives like MSG, nitrites, and nitrates, these sausages uphold a promise of unparalleled freshness and flavor.
Delicious Polidori Perfect Meatballs: A blend of sausage & spices for savory indulgence!
Glenn Connaughton
24 meatballs (6 Servings)
15 minutes
15 minutes
340
American
Beef
This recipe is a true showcase of what makes Polidori Sausage unforgettable. By pairing premium beef with the deep, spicy flavors of Polidori hot Italian sausage, these meatballs deliver a burst of rich, savory goodness with every bite. A classic French panade technique—combining panko and milk—ensures that the meatballs stay moist and tender, while freshly grated Parmesan and Mozzarella add a creamy, melty finish that enhances every flavor note. The Italian seasoning and garlic bring aromatic warmth, and a touch of red pepper flakes provides a subtle, lingering heat. These meatballs are as versatile as they are flavorful, perfect for piling on pasta, layering into sandwiches, or serving as the centerpiece for your next family dinner.
Ingredients
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1 cup panko bread crumbs
1/3 cup whole milk
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1 pound ground beef (80/20 blend)
1 cup Parmesan cheese (freshly grated)
1/2 cup Mozzarella cheese (freshly grated)
1/4 cup Italian herb seasoning
1/4 cup sweet or white onion (grated)
2 eggs
2 teaspoons Worcestershire sauce
4 cloves garlic (minced)
1 teaspoon Kosher salt
1/2 teaspoon black pepper (freshly ground)
1/4 teaspoon red pepper flakes
Directions
- Prepare the Panade: In a mixing bowl, combine panko bread crumbs with whole milk. Mix gently until the breadcrumbs are evenly moistened, then allow the mixture to rest for a few minutes so the breadcrumbs fully absorb the milk.
- Prepare the Meatball Mixture: Preheat the oven to 425°F (218°C). In a large mixing bowl, combine the ground beef, Polidori hot Italian sausage (removed from casings), garlic, eggs, Parmesan and Mozzarella cheeses, Italian seasoning, grated onion, Worcestershire sauce, Kosher salt, black pepper, and red pepper flakes.
- Incorporate the Panade: Add the prepared panade to the bowl with the meat mixture. Using your hands or a spoon, gently mix until all ingredients are evenly combined.
- Shape the Meatballs: Use a 2-ounce scooper or your hands to roll the mixture into evenly sized meatballs. Place them on a foil-lined half sheet tray (18×13 baking sheet), leaving space between each for even cooking.
- Bake the Meatballs: Place the tray in the preheated oven and bake for 10-12 minutes, or until the meatballs are fully cooked and nicely browned on the outside.
- Serve and Enjoy: Remove the meatballs from the oven and serve them hot with pasta, sandwiches, or your favorite sauce.
