Oven-Baked Sicilian Meatballs

Better Homes and Gardens

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2⁄3 cup  soft breadcrumbs
• 3  tablespoons milk
• 1  egg, lightly beaten
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup  snipped fresh basil
• 3  tablespoons pine nuts, toasted
• 3  tablespoons dried currants
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  lb  bulk  sweet Italian sausage
•  hot  cooked spaghetti

Directions

1. Preheat oven to 350°.
2. In a large bowl, combine bread crumbs and milk; let stand for 5 minutes.
3. Stir in egg, cheese, onion, basil, pine nuts, currants, garlic, salt, and pepper.
4. Add in sausage; mix well.
5. Shape mixture into 24 meatballs; place meatballs in a 15 x 10 inch baking pan.
6. Bake for 25-30 minutes or until meatballs are no longer pink; drain off fat; serve with hot cooked spaghetti or if preparing as OAMC, cool meatballs.
7. OAMC-line a rimmed baking sheet with waxed paper; transfer meatballs to the prepared baking sheet.
8. Freeze about 30 minutes or until firm; place meatballs in a freezer bag.
9. Seal, label, and freeze for up to 3 months.
10. To serve, thaw in the refrigerator overnight and add to your dish of choice until heated through.