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RECIPE
21 INGREDIENTS5 STEPS1hr

Sausage Sage Meatballs with Tortellini

4.3
4 Ratings
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!
Sausage Sage Meatballs with Tortellini Recipe | SideChef
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!
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
1hr
Total Time
$3.07
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Meatballs

1 lb
Ground Sweet Italian Sausage
1/4 cup
Seasoned Breadcrumbs
1
1 Tbsp
Fresh Sage , roughly chopped
2 cloves
Garlic , roasted, mashed
1 pinch
1 pinch
Freshly Ground Black Pepper

Assembly

to taste
Canola Oil
to coat the bottom of the dutch oven
1 dash
1 Tbsp
2 1/3 cups
White Mushrooms , thinly sliced
1
Onion , diced
3 cloves
Garlic , roasted
1 tsp
Fresh Sage , roughly chopped
1/3 cup
Red Wine
1 can
(28 oz)
Crushed Tomatoes
3 cups
Chicken Stock
1 pinch
1 pinch
Freshly Ground Black Pepper
1 pckg
Cheese Tortellini
to taste
Asiago Cheese , grated
for topping
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Nutrition Per Serving

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CALORIES
645
FAT
27.5 g
PROTEIN
34.7 g
CARBS
64.7 g

Author's Notes

To roast a head of garlic, pre-heat the oven to 375 degrees F (190 degrees C). Cut off the top of the heat of garlic to expose the tops of the cloves. Drizzle the top with olive oil and sprinkle a little salt on top. Wrap it in foil and roast it for an hour. When it is done, keep it wrapped up and in the refrigerator to use it as you need it!

Cooking Instructions

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Step 1
Combine the Ground Sweet Italian Sausage (1 lb) , Seasoned Breadcrumbs (1/4 cup) , Egg (1) , Fresh Sage (1 Tbsp) , Garlic (2 cloves) , Salt (1 pinch) , and Freshly Ground Black Pepper (1 pinch) 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.
Step 2
Heat the Canola Oil (to taste) , Olive Oil (1 dash) , and Butter (1 Tbsp) 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.
Step 3
Add the White Mushrooms (2 1/3 cups) to the pan next and let them start to soften for a couple of minutes. Then add the Onion (1) , Garlic (3 cloves) , and Fresh Sage (1 tsp) and let them become fragrant and translucent for another minute or so.
Step 4
Pour in the Red Wine (1/3 cup) and scrape up any brown bits, then pour in the Crushed Tomatoes (1 can) and Chicken Stock (3 cups) . Return the meatballs to the pot and season it all with generous pinches of Salt (1 pinch) , and Freshly Ground Black Pepper (1 pinch) . Bring it to a boil, then cover the pot and reduce it to a simmer. Let it simmer for 30 minutes.
Step 5
After 30 minutes, uncover the pot and bring it back up to a low boil. Stir in the Cheese Tortellini (1 pckg) 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 (to taste) . Enjoy!!
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Nutrition Per Serving
Calories
645
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
131.4 mg
44%
Carbohydrates
64.7 g
24%
Fiber
5.1 g
18%
Sugars
10.3 g
--
Protein
34.7 g
69%
Sodium
1365.7 mg
59%
Vitamin D
0.2 µg
1%
Calcium
252.3 mg
19%
Iron
3.3 mg
18%
Potassium
292.2 mg
6%
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