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Sausage Sage Meatballs with Tortellini
Recipe

21 INGREDIENTS • 5 STEPS • 1HR

Sausage Sage Meatballs with Tortellini

4.2
5 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!
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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/
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!
1HR
Total Time
$3.22
Cost Per Serving
Ingredients
Servings
6
us / metric
Meatballs
Ground Sweet Italian Sausage
1 lb
Ground Sweet Italian Sausage
Seasoned Breadcrumbs
4 Tbsp
Seasoned Breadcrumbs
Egg
1
Fresh Sage
1 Tbsp
Fresh Sage, roughly chopped
Garlic
2 cloves
Garlic, roasted, mashed
Salt
1 pinch
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Assembly
Canola Oil
as needed
Canola Oil
to coat the bottom of the dutch oven
Olive Oil
1 dash
Butter
1 Tbsp
White Mushroom
2 1/3 cups
White Mushrooms, thinly sliced
Onion
1
Onion, diced
Garlic
3 cloves
Garlic, roasted
Fresh Sage
1 tsp
Fresh Sage, roughly chopped
Red Wine
1/3 cup
Red Wine
Crushed Tomatoes
1 can
(28 oz)
Crushed Tomatoes
Chicken Stock
3 cups
Chicken Stock
Salt
1 pinch
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Cheese Tortellini
1 pckg
(20 oz)
Cheese Tortellini
Asiago Cheese
to taste
Asiago Cheese, grated
for topping
Nutrition Per Serving
VIEW ALL
Calories
670
Fat
29.0 g
Protein
34.6 g
Carbs
67.3 g
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Sausage Sage Meatballs with Tortellini
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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/

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 the 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 InstructionsHide images
step 1
Combine the Ground Sweet Italian Sausage (1 lb), Seasoned Breadcrumbs (4 Tbsp), 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 1 Combine the Ground Sweet Italian Sausage (1 lb), Seasoned Breadcrumbs (4 Tbsp), 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 (as needed), 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 2 Heat the Canola Oil (as needed), 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 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!!
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!!
Tags
American
Shellfish-Free
One-Pot
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