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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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October 24, 2009

Italian Sausage Meatballs with Fresh Herbs

By Worker Bee
41 Comments

Perhaps there is a more eloquent way to say it, but Shalon perfectly describes the flavor of the meatballs she entered in the Primal Blueprint Cookbook Contest with this quote: “They satisfy my mmm, goodness requirement.”

It’s true. “Mmm” is likely to be the first thing out of your mouth when you take a bite, thanks to a flavorful combination of ground beef (or bison) and sweet Italian sausage. Italian sausage is traditionally made from pork but chicken and turkey varieties are also out there. Fennel seed, which has a slightly sweet and very faint licorice-like flavor is the distinguishing characteristics of sweet Italian sausage. The Italian sausage perfectly matches other ingredients in the meatballs like fresh herbs, garlic and red pepper flakes. You can dip the meatballs in ketchup or mustard if you want, but with so much satisfying flavor packed into them you’ll be completely satisfied eating the meatballs unadorned.

Meatballs are easy to pack for lunch. You can also do what Shalon does and keep your freezer well-stocked; whenever hunger hits, defrost a few for a convenient protein-packed snack.

Makes 20 large or 30 medium meatballs

Ingredients:


  • 1 lb ground beef (or bison)
  • 1 lb sweet Italian sausage
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, minced
  • 3 sprigs fresh thyme, minced
  • 1 long sprig fresh oregano, minced
  • 1/4 cup roughly chopped flat leaf parsley
  • 1/2 small yellow onion, roughly chopped
  • 1/2 cup almond meal
  • 2 eggs, whisked
  • 1 tsp red pepper flakes
  • A few grinds black pepper
  • 1/4 cup cream (optional)
  • 1/2 cup finely shredded parmesan (optional)
  • 1/4 cup bacon fat

Directions:

Remove the Italian sausage from its casing.

Mix all of the ingredients, except bacon fat, together until well combined.

With lightly oiled hands, roll the meatballs into the desired size.

To cook, heat bacon fat in a saute pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned.

Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.


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41 Comments on "Italian Sausage Meatballs with Fresh Herbs"

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Grok
7 years 7 months ago

Looks fantastic!

Make sure you look at labels when buying sausages. There are more and more “corn syrup solids” varieties out there these days also. Sometimes they’ll sneak you a big dose of other garbage too. Soy and nitrates seem to come to mind.

Cerebus
Cerebus
7 years 7 months ago

Finish the meal:

Roast a pierced spaghetti squash at 375 degF for an hour, cut, scoop out the seeds, then render the flesh into strands with a fork.

Plate with the meatballs, top with your favorite pasta sauce.

Serve with a nice red wine.

Who says you can’t have spaghetti? 🙂

— C

shalon
7 years 7 months ago

Mark & worker bees, thank you for doing such a great job with my recipe! The pictures look great.

And yes, to reiterate what Grok said, be careful of the italian sausage that you pick out for the recipe. I am fortunate in that I have a natural foods store nearby that makes their own sausages with grass-fed,local meat and great spices without any garbage or sweetners.

Grok
7 years 7 months ago

Lucky! I wish! Something like that (if you could find it) around here would break the bank.

hfox
hfox
7 years 7 months ago

Thanks for the delicious recipe. This saves us from having to agonize over what to cook for dinner tonight after a long day. I look forward to devouring these!

BikerPike
BikerPike
7 years 7 months ago

We are making it for dinner tonight too.

Hiit Mama - Meredith
7 years 7 months ago

Love that this is a great homemade fast food idea! Thanks from all us mamas!

marci
marci
7 years 7 months ago

I am so making this- thanks again for the great recipes!

Cherie
Cherie
7 years 7 months ago

These would be super-great at a potluck or party!!

hfox
hfox
7 years 7 months ago

Could not wait until dinner to cook these. I made them and gobbled them up about an hour ago. They were SUPERB!!!

Caveman Sam
7 years 6 months ago

I’ve been trying to figure out what to do with some ground pork I have in the freezer. This looks like it’ll work very nicely. Thanks Shalon!

Craig
7 years 6 months ago

Made these tonight, only grilled them instead of frying.. and they were the best things ive ever tasted! AMAZING!

Tara
7 years 6 months ago

Yummy! I made antelope meatballs last week and the family declared them “the BEST meatballs in the history of mankind”! I’ll let you know how these ones do in comparison.

shalon
7 years 6 months ago

Caveman Sam, glad I could share!

Everyone whose made them, I’m so glad they turned out for you.

Tara, my original meatballs were made with Antelope but I had to wonder just how fortunate others are to have such a meat on hand. I hope my recipe stands up to your original recipe.

Tara
7 years 6 months ago

Ohhhhhh… now I’m very intrigued. A duel of the meatballs it is!

shalon
7 years 6 months ago

Tara, you’ll have to tell us how the meatball throwdown goes.

Jake
Jake
7 years 6 months ago

That looks totally awesome. I’ve been looking for a good meatball recipe lately! Do you have a recipe that has substitutions for the fresh herbs? All I’ve got are dried.

Rob C
Rob C
7 years 6 months ago

Great recipe! Tastes delicious!

shalon
7 years 6 months ago

Jake, use dried but use less than the fresh as dried are a bit more intense. Grind the dried herbs well and simply sprinkle into the meat mixture. It should work fine.

Jeremy
Jeremy
7 years 6 months ago

I made these Sunday night (25 total; with dried herbs) and they were great. I had leftovers for lunch Monday and Tuesday. Thanks for the awesome recipe.

Ed
Ed
7 years 6 months ago

Can something be substituted for the almond meal? I am allergic to tree nuts.

Tara
7 years 6 months ago

I always use freshly ground flax seeds as a binder in my meatballs. I will be using the flax seed in these ones too. Ground flax has the bonus of making the ground meat very moist.

Bonnie
Bonnie
7 years 6 months ago

*droooooooooooooooooooooooooool*

I am trying these out this weekend. That’s it. No ifs ands or buts about it.

😀

Italia
7 years 6 months ago

Stupid me, I never thought of removing the casing of the sausage to make meatballs with it. I’ll have to give this a try. Thanks!

Joann
Joann
7 years 6 months ago

Great recipe! We had it for Halloween as eyeballs with steamed brains (cauliflower). A winner.

Hoyt Hagens
Hoyt Hagens
7 years 6 months ago

The Italian Meatballs were WONDERFUL. Got my neighbor begging for the recipe which opened up an opportunity to talk primal and share my copy of Primal Blueprint.

Sareen
Sareen
7 years 6 months ago

Thanx for sharing this delicious recipe. Am gonna try it tonight. 😉

selfmyth
selfmyth
7 years 5 months ago

These turned out amazing! Great flavors without much effort, my new fav meatball. Thanks

Agi
Agi
7 years 4 months ago

I just made these yesterday. Easy recipe and absolutely delicious meatballs (perfect portable food for my work lunch)

I also added a side salad of raw sauerkraut and grated carrot. Yum.

Kristy
Kristy
7 years 4 months ago

This recipe is amazing! Made my own marinara sauce to go with it. Fantastic!! Thanks MDA! = )

Merry
Merry
6 years 10 months ago

My mom made these for us the other night and they were delicious. Thanks for the recipe.

Janet
Janet
6 years 8 months ago

Just made these without the almond meal (couldn’t find it) and they were great! Didn’t even miss it!

Tim
Tim
6 years 8 months ago

made these last night… delicious!

Added ~1/2 c chopped mushrooms to the mix.

Added a simple Italian tomato sauce:
14oz can diced tomatoes, 6oz can tomato sauce, ~2oz tomato paste; seasoned with salt, pepper, basil, oregano, onion powder, garlic powder.

john
5 years 7 months ago

These look fantastic, going shopping now and try these tonight, Thanks

newcurious
newcurious
4 years 8 months ago

I make this loosely (not too strict with the proportions.) Tastes absolutely wonderful, always surprised how they come out since I vary the heat – what a great recipe. I make extra to put in the fridge and pull for snacks.

Candy
4 years 6 months ago

Can I fry the meatballs instead of baking? I need the extra fat for modified atkins and epilepsy so this would give extra fat along with protein.

Mer
Mer
3 years 10 months ago

These look great. Has anyone tried freezing them after they were cooked? I am thinking of making them to take down to the beach and I want things I can prepare ahead of time. Or, has anyone tried baking them instead of frying?

Kathleen
Kathleen
3 years 2 months ago

I have baked them instead of frying and they turned out fine. I also did 1/4 c coconut flour instead of almond flour since I was out

Leen
Leen
2 years 7 months ago

I am kind of new to primal – keep trying to stay on and keep falling off with long work hours and dinners out. But this time I realllly want to stay on this healthy eating. Made these meatballs and deglazed the pan with some raw whole milk. Also – didnt have bacon fat, so cooked on grass fed ghee. Husband, who is a total carb-o-holic, said these meatballs are the best things I ever made. I agree – they are delicious especially with the deglazing “sauce.” Thanks Mark!

trackback
4 months 20 days ago

[…] This slow carb meal will surely make you drool the first time you see it. Every bite reveals a flavorful combination of sweet Italian sausage and ground beef. You can stock meatballs in your fridge that you can use when hunger strikes. You can find more info about this recipe from Mark’s Daily Apple. […]

Turmeric Spice
1 month 17 days ago

Have you guys tried adding turmeric? Its great way to boost the flavor, plus you get the many turmeric benefits.

And thank you Mark for sharing this delicious recipe.

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