Ingredients
  • 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
Preparation

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.