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Large Italian sausage balls

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This was a bit of an experiment for me and it turned out very well.  The idea was to have meat balls with a crispy outside and tender inside.  After forming 1/4 pound balls I rolled them in bread crumbs.  I cut a large onion ring for each to sit in and then tomatoes,  tomato sauce, garlic and spices to the pan for a simmer sauce.


The result was crispy and I had a thick rich sauce to serve with.


I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan.








Served on pasta with freshly grated parmesan. 

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  • 2 weeks later...

Great looking meatballs. For the last year or so I've been on the XL meatball idea (usually 6 oz each). It's just easier then a bunch of little ones. 

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