ITALIAN SAUSAGE MEATBALL BRUSCHETTA
BRUSCHETTA INGREDIENTS
10 Slices of a hearty white bread.
Italian Meatballs (recipe below)
Marinara Sauce (recipe below)
15 - 20 Slices of Smoked Provolone Cheese
Shredded or Grated Parmesan Cheese
Few Fresh Basil Leaves for Garnish
TOOLS
Cookie Cutter in a fun shape
BRUSCHETTA INGREDIENTS
10 Slices of a hearty white bread.
Italian Meatballs (recipe below)
Marinara Sauce (recipe below)
15 - 20 Slices of Smoked Provolone Cheese
Shredded or Grated Parmesan Cheese
Few Fresh Basil Leaves for Garnish
TOOLS
Cookie Cutter in a fun shape
Cheese Grater
Medium Sauce Pan
Medium Mixing Bowl
Baking Sheet
MARINARA SAUCE
1 - 12 Oz. Jar of Tomato Sauce
1/2 C. Diced Green Bell Pepper
1/2 Med. Onion Diced Small
4 Cloves Garlic, Crushed
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/2 Tsp. Marjoram
1/4 Tsp. Rosemary
Salt and Pepper to Taste
2 Tbsp. Red Wine
Olive Oil
Medium Sauce Pan
Medium Mixing Bowl
Baking Sheet
MARINARA SAUCE
1 - 12 Oz. Jar of Tomato Sauce
1/2 C. Diced Green Bell Pepper
1/2 Med. Onion Diced Small
4 Cloves Garlic, Crushed
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/2 Tsp. Marjoram
1/4 Tsp. Rosemary
Salt and Pepper to Taste
2 Tbsp. Red Wine
Olive Oil
- In a saucepan, heat the oil over medium.
- Add the onions, green pepper and garlic and saute until onions are translucent, about 10 minutes.
- Add the tomato sauce, spices and wine.
- Simmer until sauce thickens, about 20 minutes.
ITALIAN SAUSAGE MEATBALLS
Makes approximately 20 - 24 meatballs
1 Pound Bulk Sweet Italian Sausage
1/2 C. Plain Bread Crumbs
1/3 C. Grated Parmesan Cheese
1/4 Med. Onion, Diced Small
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Fennel Salt Mixture
1/4 Tsp. Pepper
!/2 Tsp Kosher Salt
1 Large Egg
Makes approximately 20 - 24 meatballs
1 Pound Bulk Sweet Italian Sausage
1/2 C. Plain Bread Crumbs
1/3 C. Grated Parmesan Cheese
1/4 Med. Onion, Diced Small
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Fennel Salt Mixture
1/4 Tsp. Pepper
!/2 Tsp Kosher Salt
1 Large Egg
- Preheat oven to 350 degrees Fahrenheit.
- Combine all the ingredients together in your medium bowl until completely mixed together. I just use my hands to mix it up.
- Scoop out mixture by 1" ball into your palm and roll into balls.
- Place on a cookie greased cookie sheet.
- Bake for 20 minutes or until cooked through.
ASSEMBLING THE BRUSCHETTA
- Cut out 20 pieces of cheese with the cookie cutter and set aside.
- Cut out 20 pieces of bread with the cookie cutter.
- Paint on the melted garlic butter then lightly toast under the broiler.
- While the bread toasts, cut 10 meatballs in half and coat with the marinara sauce by adding them in the sauce and rolling around until they are completely covered.
- When bread is toasted, top with a cut out slice of the provolone and then half a marinara coated meatball.
- Arrange several on a small cocktail plate, sprinkle the tops with some Parmesan cheese and add the fresh basil garnish. (If you prefer you can chiffonade the basil and sprinkle it on top of the meatball bruschettas after the Parmesan cheese.)
Serve this mini meatball sandwiches up with this Basil Cucumber Martini or another of my 400+ Designer Martinis and enjoy!
MANGA!
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