These meatballs are a delicious marriage of the Goosemobile's ground chicken and Lindy's Italian pork sausage. This recipe is great served over mashed potatoes or pasta.
Notes:
This recipe uses 1/2 lb of Italian sausage. The other 1/2 lb can be cooked separately and used later for pizza!
Creamy Italian Chicken and Pork Meatballs with Roasted Tomatoes
For the roasted tomatoes:
- 1 tomato (I used a beefsteak)
- 1 T. oil
For the meatballs:
- 1 egg
- 1 lb ground chicken
- 1/2 lb Italian pork sausage
- 1/2 cup breadcrumbs
- 1/2 cup shredded parmesan
- 1/2 tsp salt
For the sauce:
- 1 T butter
- 1 minced garlic clove
- 1 T flour
- 3/4 cup chicken stock
- 1/2 cup cream
- 1/4 tsp salt
- 1/4 cup shredded parmesan
Preheat the oven to 400 degrees. Cut the tomato into 1/2 inch pieces. Toss with oil and place on a parchment lined baked sheet. Roast for about 30 minutes, or until the edges are brown.
Meanwhile, combine all meatball ingredients and mix thoroughly. Shape into balls and place on a parchment lined baking sheet. Bake at 400 degrees for 15 minutes or until cooked through.
While the meatballs are baking, make the sauce. Melt 1 T butter in a saucepan. Saute the garlic until fragrant. Add the flour and stir to cook for 1-2 minutes. Add the chicken stock and whisk until smooth. Cook until thickened. Add the cream, salt, parmesan, and roasted tomatoes and heat through. When the meatballs are done, add them to the sauce. Serve with fresh basil.