Jalapeño Sausage Meatballs with Spiced Broccoli Florets

Ingredients

—1 PK-14OZ Queen City Sausage: Smoked Sausage.  Diced

—4 Cups Broccoli florets.  Cut into 1.5” pieces

—2/3 Cup Parmesan.  Grated.  Keep additional for topping

—3 TBLS Greek yogurt.  Whole milk

—1/2 Cup Panko bread crumbs

—2 TBLS Olive oil

—3 TBLS Jalapeño.  Diced

—1 Egg.  Beaten

—1.5 TSP Ground cumin

—1 TSP Red pepper flakes

—1 TBLS Parsley

—Ground pepper

—Kosher salt

—2 Limes.  Zested.  Cut onto slices

—2 TBLS Olive oil

Directions

1. Sheet pan.  Spray the pan with olive oil to coat

2. Medium bowl, add the olive oil, broccoli, salt, cumin, red pepper.  Add the broccoli to the sheet pan

3. Whisk the egg in a mixing bowl, add more cumin, salt, jalapeño, and Parmesan, yogurt, panko breadcrumbs, parsley and lime zest

4. Add the diced sausages and mix throughly.  Form into 1.5” balls.  Should yield around 18 meatballs or so

5. Nestle the meatballs in with the broccoli

6. Bake in a pre-heated oven for about 18 minutes

7. Remove the pan when meatballs are nicely browned.  Sprinkle additional cheese throughout

PRINT PAGE