Sausage Cheese Meatballs

I had bought some ground sausage but had no idea what I was going to make with it.  I figured that the meat would have a strong porky taste. So, I looked online and found this recipe and I’m glad I did.  I took the finished meatballs over to my sons house to have it taste tested.  It was approved.  As always, I make modifications to most recipes.  In this recipe I changed the dipping sauce from BBQ or chili sauce to a pasta sauce.  My daughter in law made some pasta and a salad to accompany the meatballs.

Sausage Cheese Balls

Sausage Cheese Balls

3 cups Original Bisquick™ mix
1 lb. uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
pasta sauce

Heat oven to 350ºF.

Spray a glass pyrex pan with non-stick spray.

In large bowl, stir together all ingredients except pasta sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan.

Heat up some pasta sauce for dipping.

Source: www.BettyCrocker.com

Note:
Please note the original recipe called for warm BBQ sauce or chili sauce for dipping, if desired.

 

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Baked Eggplant Parmesan

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This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!

Prep: 15 mins Cook: 35 mins Total: 50 mins

2 medium eggplants, sliced into 1/2-inch thick rounds
Salt
1 1/2 cups Panko breadcrumbs
1 Tablespoon Italian seasoning, homemade or store-bought
2 eggs (or 1 egg + 2 egg whites)
cooking spray (or olive oil in a Misto)
1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
2 cups grated Mozzarella cheese
2/3 cup finely grated Parmesan cheese
1/2 cup loosely-packed chopped or julienned fresh basil

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning, and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I’d love to see what you cook!

Source:  http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/

PS I halved this recipe since it was only for me and it was as good on the fourth day as it was on the first!  I totally enjoyed it.

CT