Sweet Sausage and Broccoli Rabe Meatballs

by Rachael Ray 2:40 PM, December 7, 2017

Aired December 8, 2017

Serves Serves 6 to 8 as starter or party app

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


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.