Without a doubt, this is one of my favorite recipes. It’s light, flavorful, and easy to prep. It’s a great departure from the traditional meatball, but still offers the heartiness that’s synonymous with such a classic meal.
- 1 pound organic basil chicken sausage
- 1 cup bread crumbs (I use a loaf of French bread, and ground a portion of it in my food processor. You’ll use the rest of it for the crostini)
- 1 egg
- 1 cup shredded parmesan cheese
- 1/4 cup milk
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons black pepper
- 2 tablespoons salt
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
- 3 tablespoons butter
- 1 package dried chicken gravy
- 1 cup tap water
- 2 tablespoons stone ground mustard
- 1/4 cup Worcestershire sauce
- In a large bowl, combine the basil chicken sausage, bread crumbs, egg, parmesan cheese, garlic, and milk. Mix thoroughly
- Heat 2 tablespoons of the extra virgin olive oil in a large sauté pan. Preheat your oven to 375 F.
- Roll each meatball to about two inches in diameter
- Place each meatball in the pan, and sear on each side for about three minutes, or until golden brown
- Position each meatball on a greased baking sheet, and bake for 25 minutes
- While the meatballs are cooking, combine the butter, dried chicken gravy packet, tap water, stone ground mustard, and Worcestershire sauce in the same pan you used to sear the meatballs. Stir occasionally. If the sauce gets too thick, add water as needed. Turn the heat to low.
- Boil a pot of water for the asparagus.
- Slice the remainder of your French bread diagonally. Place each piece on a greased baking sheet. Cover with the remaining two tablespoons of extra virgin olive oil (use more if needed). Sprinkle each piece with the dried oregano, dried rosemary, and salt and pepper to taste. Set aside.
- When the meatballs are done, add them to the sauce, and cover the pot to keep warm. Keep the heat low.
- Add the asparagus to the pot of boiling water. Cook for about eight to ten minutes, or until tender. Drain, and return to the pot.
- Just before the asparagus is done, turn the oven to the broil setting. Cook the crostini for about three to four minutes, depending on how crispy you like them.