Sweet Sausage and Broccoli Rabe Meatballs
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Sweet Sausage and Broccoli Rabe Meatballs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


  • 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


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.

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