It's that time again - Mother's Day! Which is still a little tricky considering the current state of things, ie. COVID, but we do what we can. We decided to do a little brunch get-together, so I had to find something absolutely scrumptious to bring for my offering. Luckily I found these cute little sausage balls that remind me of the appetizer with meatballs in jelly. They were delicious, with the sweetness of the blackberry jam working as perfect foil for the meaty sausage and earthy sage.
Breakfast Sausage Meatballs with Blackberry Glaze
From Cuisine at Home
For the meatballs:
2 eggs, beaten
1 cup panko
2 teaspoons dried sage
1½ teaspoons kosher salt
1 teaspoon black pepper
1 cup chopped yellow onions
1 clove garlic, minced
2 pounds bulk breakfast sausage
For the glaze:
¾ cup seedless blackberry jam
2 tablespoons red wine vinegar
Pinch of salt
Preheat oven to 400°F with a baking sheet inside.
For the meatballs, combine eggs, panko, sage, salt, and pepper. Mince onions and garlic in a food processor. Combine sausage, egg mixture, and onion mixture. Portion meatball mixture with a #30 scoop (2 tablespoons).
Transfer meatballs to preheated baking sheet and bake until a thermometer inserted into centers registers 165°F, 12 to 15 minutes. Transfer meatballs to a serving platter.
For the glaze, heat jam, vinegar, and salt in a saucepan over medium heat until jam melts and bubbles around edges. Pour glaze over meatballs.
Makes 12 servings