Nut-and-Seed-Crusted Sausage Meatballs with Mustard Sauce Recipe

Name: Nut-and-Seed-Crusted Sausage Meatballs with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched hazelnuts; 1/4 cup raw almonds; 1/4 cup raw shelled pistachios; 1/4 cup raw pumpkin seeds; 2 tablespoons sesame seeds; 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; Kosher salt; 2 pounds sweet Italian pork sausage, casings removed; Extra-virgin olive oil, for brushing; 1 cup creme fraiche; 1 tablespoon whole-grain mustard; 1/2 cup minced mixed fresh herbs, such as parsley, chives, tarragon and chervil, plus more chervil for garnish; 1 tablespoon fresh lemon juice; Freshly ground pepper

Servings: persons

1/4 cup blanched hazelnuts
1/4 cup raw almonds
1/4 cup raw shelled pistachios
1/4 cup raw pumpkin seeds
2 tablespoons sesame seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
Kosher salt
2 pounds sweet Italian pork sausage, casings removed
Extra-virgin olive oil, for brushing
1 cup creme fraiche
1 tablespoon whole-grain mustard
1/2 cup minced mixed fresh herbs, such as parsley, chives, tarragon and chervil, plus more chervil for garnish
1 tablespoon fresh lemon juice
Freshly ground pepper

1
Preheat the oven to 400.
2
On a rimmed baking sheet, toss the hazelnuts, almonds and pistachios.
3
Add the pumpkin, sesame, fennel, coriander and cumin seeds and bake for about 10 minutes, stirring once, until lightly toasted.
4
Transfer the nuts and seeds to a food processor and let cool completely.
5
Add a pinch of salt and pulse to coarse crumbs.
6
Spread the spice-and-nut crumbs in a shallow bowl.
7
Shape the sausage meat into 1 1/2-inch balls and transfer to the baking sheet.
8
Brush the meatballs with olive oil and dredge in the crumbs, pressing lightly to help them adhere.
9
Return the meatballs to the baking sheet and bake for about 15 minutes, until firm and cooked through.
10
In a medium bowl, mix the creme fraiche with the mustard, minced herbs and lemon juice and season with salt and pepper.
11
Arrange the meatballs on a platter and garnish with chervil.
12
Serve with the mustard sauce alongside.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup blanched hazelnuts, 1/4 cup raw almonds, 1/4 cup raw shelled pistachios, 1/4 cup raw pumpkin seeds, and more.

Yes, Nut-and-Seed-Crusted Sausage Meatballs with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nut-and-Seed-Crusted Sausage Meatballs with Mustard Sauce

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