Ingredients

The following ingredients have 7 Servings
  • Salt
  • 1 bunch broccoli rabe/Rapini
  • trimmed of tough ends
  • 1 1/2 pounds (6 links) sweet Italian sausage with fennel seed
  • casings removed
  • 1 cup homemade breadcrumbs
  • moistened with whole milk
  • 2 egg yolks
  • lightly beaten
  • A handful parsley
  • chopped
  • 1 tablespoon lemon zest
  • 4 cloves garlic
  • grated or finely chopped
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons EVOO – Extra Virgin Olive Oil

Instruction

  • Preheat oven to 425°F
  • Line a baking sheet with parchment
  • Bring a few inches of water to a boil in a deep skillet or pot
  • Salt water, add broccoli rabe and cook 4-5 minutes
  • Drain, cool and chop
  • Place sausage in a bowl
  • Squeeze excess liquid from the breadcrumbs then add to sausage along with the chopped broccoli rabe, egg yolks, parsley, lemon zest, garlic, grated cheese and EVOO
  • Use a small scoop to form 2-inch meatballs, arranging them on the parchment-lined sheet as you go
  • Transfer to oven and roast to golden and cooked through, about 15-18 minutes