NewburyportNews.com, Newburyport, MA

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January 22, 2014

A seriously intense meatball for your football party

(Continued)

SPICY SAUSAGE MEATBALLS

You can prep this recipe in advance. Follow through the step of forming the meat mixture into balls, then arrange them on a baking sheet and freeze. Once frozen, store in plastic bags. Cook frozen meatballs as directed, but increase oven time to 35 minutes.

Start to finish: 40 minutes (15 minutes active)

Makes 36 meatballs

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon melted butter

1/2 teaspoon garlic powder or granulated garlic

1/4 teaspoon cayenne pepper

1 pound grated sharp cheddar cheese

1 pound loose spicy sausage meat

2 eggs

Heat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder, salt, butter, garlic and cayenne. Set aside.

In a second large bowl, use your hands to mix together the cheese, sausage and eggs until well-combined. Add the flour mixture, and mix for several minutes to ensure all ingredients are evenly distributed.

Pinch off about 1/4 cup of the mixture at a time, and roll into 11/2-inch meatballs. Arrange the meatballs on a rimmed baking sheet. Bake for 25 minutes. Serve hot.

Nutrition information per meatball: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (3 g saturated, 0 g trans fats); 35 mg cholesterol; 6 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein; 220 mg sodium.

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