Rosemary Sausage Meatballs Recipe

Rosemary Sausage Meatballs Recipe
Rosemary Sausage Meatballs Recipe photo by Taste of Home
Publisher Photo

Rosemary Sausage Meatballs Recipe

Be the first to add a review
Publisher Photo
This recipe was created as an hors d'oeuvre for a friend's wedding and became an instant hit and family treasure. Enjoy! —Steve Hansen, Redmond, Washington
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1 large egg, lightly beaten
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 2 pounds bulk pork sausage
  • Pretzel sticks or toothpicks, optional

Directions

Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly.
In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly.
Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels. Yield: about 2 dozen.
Originally published as Rosemary's Baby Appetizer Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p238

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1 large egg, lightly beaten
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 2 pounds bulk pork sausage
  • Pretzel sticks or toothpicks, optional
  1. Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly.
  2. In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly.
  3. Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels. Yield: about 2 dozen.
Originally published as Rosemary's Baby Appetizer Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p238

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRosemary Sausage Meatballs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review