Sausage and French Toast Meatballs
Meatballs for brunch! And here’s a tip from Rach: Don’t get your griddle too hot when you’re cooking your French toast – you want your griddle between medium-low and medium so that you can let your French toast cook slowly until deeply golden on both sides.
Check out other recipes from Rachael’s Meatball Week!
- 2 large eggs, plus 1 yolk
- 1/2 cup cream
- A few grates of nutmeg
- 3 slices good-quality, hand-sliced white bread (about 1/4-1/2-inch thick)
- 1 1/2 pounds ground pork
- Salt and black pepper
- 1 1/2 teaspoons ground sage (half a palmful)
- 1 1/2 teaspoons granulated onion
- 1 teaspoon ground coriander (1/3 palmful)
- 1 tablespoon maple sugar or light brown sugar
- 1/2 teaspoon crushed red pepper, ground red pepper or espelette
- 1 tablespoon olive oil
- 1 egg, beaten
- Warm maple syrup, for dipping
Whip up the eggs, yolk and cream with nutmeg.
Heat a griddle over medium heat and melt the butter. Dip the bread in the egg batter and cook the French toast to deep golden. Remove the toast from the griddle and cool; chop into 1/4-inch dice.
Place the pork in a bowl and add salt, pepper, sage, onion, coriander, sugar, red pepper and the olive oil. Mix to combine and let stand for 30 minutes for the flavors to combine. Mix the egg into the sausage and then mix in the chopped French toast.
Pre-heat the oven to 400?F.
Line a baking sheet with parchment paper. Roll 1 1/2- to 2-inch meatballs and arrange on a baking sheet.
Roast the meatballs until crispy and brown at the edges and cook through, 17-20 minutes. Serve with warm syrup, for dipping, with toothpicks alongside.