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Foodservice Jones Market

Festive Fall Sausage Meatballs

Festive Fall Sausage Meatballs Recipe
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SERVINGS

8

PREP TIME

10 min

TOTAL TIME

35 min

GLUTEN FREE

NO

Easy to make and full of flavor, thanks to all-natural Jones sausage, these bite size appetizers are great for entertaining—during the holidays or any day.

This recipe is made with a Jones All Natural Roll Sausage.

AN_RollSausage (554x429)
ingredients

For the Meatballs:

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 egg
3/4 cup extra sharp white cheddar cheese, finely grated
1/2 cup fresh cranberries, chopped
2 tablespoons shallots, minced
1 tablespoon dijon mustard
1 teaspoon baking powder
1 1/2 teaspoons worcestershire sauce
3/4 cup all-purpose bread crumbs
1/2 teaspoon salt
 1/4 teaspoon black pepper

For the Cranberry Dipping Sauce:

8 ounces fresh cranberries
1/2 can crushed pineapple with juice
Juice from 2 oranges
2 tablespoons sugar or sugar substitute

DIRECTIONS

For the Meatballs:

Preheat oven to 350°F. Line baking sheet with foil and spray with nonstick spray.

Combine all ingredients in large bowl, mixing well to combine. Using a spoon or small cookie scoop, roll mixture into approximately 1 1/2-inch balls and place on baking sheet.

Bake for approximately 20 minutes, or until internal temperature reaches 160˚F.

For the Cranberry Dipping Sauce:

While meatballs are baking, rinse cranberries under running water and place in medium sauce pan. Add pineapple and orange juice and stir. Bring to a boil, reduce to medium-low heat, and simmer 10-15 minutes, stirring often.

When cranberries begin to pop, smash against side of saucepan with fork or spoon to create a chunky sauce. Add sugar, stir and cook on low 10-12 additional minutes.

Allow sauce to cool slightly before serving.

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Ingredients

For the Meatballs:

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 egg
3/4 cup extra sharp white cheddar cheese, finely grated
1/2 cup fresh cranberries, chopped
2 tablespoons shallots, minced
1 tablespoon dijon mustard
1 teaspoon baking powder
1 1/2 teaspoons worcestershire sauce
3/4 cup all-purpose bread crumbs
1/2 teaspoon salt
 1/4 teaspoon black pepper

For the Cranberry Dipping Sauce:

8 ounces fresh cranberries
1/2 can crushed pineapple with juice
Juice from 2 oranges
2 tablespoons sugar or sugar substitute

Directions

For the Meatballs:

Preheat oven to 350°F. Line baking sheet with foil and spray with nonstick spray.

Combine all ingredients in large bowl, mixing well to combine. Using a spoon or small cookie scoop, roll mixture into approximately 1 1/2-inch balls and place on baking sheet.

Bake for approximately 20 minutes, or until internal temperature reaches 160˚F.

For the Cranberry Dipping Sauce:

While meatballs are baking, rinse cranberries under running water and place in medium sauce pan. Add pineapple and orange juice and stir. Bring to a boil, reduce to medium-low heat, and simmer 10-15 minutes, stirring often.

When cranberries begin to pop, smash against side of saucepan with fork or spoon to create a chunky sauce. Add sugar, stir and cook on low 10-12 additional minutes.

Allow sauce to cool slightly before serving.

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