Beef Sausage Balls
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Saltine crackers||14 , finely crushed to make 1/2 cup|
|Finely chopped celery||3 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Ground sage||1⁄4 Teaspoon|
|Ground beef||3⁄4 Pound|
|Bulk pork sausage||1⁄2 Pound|
|Parmesan rice ring||1|
|Tomato onion sauce||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
In bowl combine egg and milk.
Stir in cracker crumbs, celery, parsley, salt, sage, and pepper.
Add ground beef and pork sausage; mix well.
Shape into 1-inch meatballs.
Place in shal-low baking pan.
Bake in 375Â° oven for 25 to 30 minutes.
Drain off fat.
Place meatballs in center of parmesan rice ring and drizzle with some of the tomato onion sauce.
Pass remaining sauce.
Parmesan rice ring:
Combine 3 cups hot cooked rice and 1/4 cup snipped parsley.
Press lightly into a greased 5 1/2-cup ring mold.
Unmold at once onto oven-proof platter.
Combine 1 beaten egg and 1 tablespoon cooking oil; brush on ring.
Combine 3 tablespoons fine dry bread crumbs and 3 tablespoons grated parmesan cheese.
Sprinkle over ring.
Bake in 375Â° oven for 8 to 10 minutes or till golden brown.
Tomato onion sauce:
In saucepan cook 1/4 cup chopped onion in 1 tablespoon buffer till tender.
Stir in one 8-ouncecan tomato sauce, 1/4 cup water, 1 teaspoon worcestershire sauce, 1/2 teaspoon sugar, and dash of pepper.