Party Meatballs


  • 1 lb. New York Style Gourmet Sausage Roll (choice of Jalapeno, Chorizo, Roasted Bell Pepper &
  • Caramelized Onion, and Vino & Formaggio – this one is also great for your pasta sauce)
  • ½ cup Red or White Wine (in a small bowl)
  • ½ cup Pre-Seasoned Breadcrumbs (on a flat plate)
  • 1 tablespoon Grated Cheese
  • 1 tablespoon Coarsely Chopped Italian Parsley
  • 4 tablespoons Vegetable Oil


  • Cut open sausage roll, gather enough sausage to make a tiny meatball, approx. 1” in diameter (approx. ¾ oz ball).

  • Dip meat into the wine and roll sausage firmly into a tiny meatball.

  • The wine prevents sticking to your palms.

  • Then roll meatball in breadcrumbs to cover entirely and place on wax paper.

  • Repeat procedure until all meatballs are done.

  • Makes approx. 24 at this size.

  • In a non-stick frying pan, preheat the oil to medium high.

  • Place all meatballs in the hot oil. Turn meatballs when they reach a dark brown.

  • Check heat so it is not too high to burn the meatballs.

  • When done place finished meatballs on paper towels to absorb excess oil.

  • Arrange onto your favorite plate, top and garnish with grated cheese and parsley.

  • These meatballs hold well in food warmer, covered tightly with saran wrap or foil.

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