Description
These sausage sage meatballs are so incredible on their own. When they simmer in tomato broth and get tossed with tortellini, they become an amazing meal!
Ingredients
- FOR THE MEATBALLS:
- 1 pound Ground Sweet Italian Sausage
- ¼ cups Seasoned Breadcrumbs
- 1 whole Egg
- 1 Tablespoon Fresh Sage, Coarsely Chopped
- 2 cloves Roasted Garlic (See Note)
- 1 pinch Salt
- 1 pinch Freshly Ground Black Pepper
- FOR ASSEMBLING THE DISH
- 1 dash Olive Oil
- Canola Oil, As Needed To Cover The Bottom Of The Dutch Oven
- 1 Tablespoon Butter
- 8 ounces, weight White Mushrooms, Thinly Sliced
- 1 whole Onion, Diced Small
- 3 cloves Roasted Garlic (See Note)
- 1 teaspoon Fresh Sage, Coarsely Chopped
- ⅓ cups Red Wine
- 1 can (28 Oz. Size) Crushed Tomatoes
- 3 cups Chicken Stock
- Salt And Freshly Ground Black Pepper
- 1 package (20 Oz. Size) Fresh Tortellini
- Freshly Grated Asiago Cheese, As Needed For Sprinkling On Top
Preparation
First, make the meatballs. Combine the ground sausage, breadcrumbs, egg, sage, roasted garlic, salt and pepper in a bowl and mix it all together well with your clean hands. Form the mixture into little meatballs about the size of the palm of your hand and lay them out on a plate. Then it’s time to put this dish together. Heat the canola oil, olive oil and butter together in a sturdy dutch oven over medium high heat. Brown the meatballs for about 3 minutes on each side, then remove them to a plate and set them aside.
Add the mushrooms to the pan next and let them start to soften for a couple of minutes. Then add the onion, roasted garlic and sage and let them become fragrant and translucent for another minute or so. Pour in the wine and scrape up any brown bits, then pour in the crushed tomato and chicken stock. Return the meatballs to the pot and season it all with generous pinches of salt and pepper. Bring it to a boil, then cover the pot and reduce it to a simmer. Let it simmer for 30 minutes.
When the 30 minutes are up, uncover the pot and bring it back up to a low boil. Stir in the tortellini and let it cook for about 6–7 minutes, until tender. Scoop out generous helpings into pretty bowls and top them all off with a good sprinkling of asiago cheese. Enjoy!!
