Italian Meatballs Recipe with Suzy Sirloin #AllNatural Meatball Mix

One of my favorite discoveries while in New York City for BlogHer12 was Suzy Sirloin. While I was the MomCentral party, I kept seeing these juicy little sliders being passed around and what can I say? I love a good burger, even in bite sized portions!

It was love at first bite.

Seriously, these little Suzy Sirloin sliders were absolutely delicious. I may have eaten three…or four…even though I went to a five star restaurant that weekend and paid $50 for a filet minon, those Suzy Sirloin sliders were the best thing I ate the entire weekend.

My friends and I were standing at the bar talking about how great they were when who happened to walk up to use and introduce herself?

None other than “Suzy” herself – Suzanne Strassburger, the owner of Suzy Sirloin. I may have gushed a little over how incredible her product was. I don’t think she minded, though I am sure she hears it all of the time.

When I arrived home from New York and began settling in, I pulled up the Suzy Sirloin website to show my husband. I was bound and determined to buy some of that fabulous American beef to try and recreate those little sliders! Luckily, Suzy Sirloin was super nice and offered to send me a few products to try out and tell my readers about!

So, what exactly is so special about Suzy Sirloin?

Suzy Sirloin offers all natural beef and gourmet sausages that are delicious and nutritious. The American raised beef, pork, lamb and veal are some of the finest in the world, provided by hard-working American farmers and ranchers who raise them with superior care, feeding and husbandry practices.

Courtesy of Strassburger Meats

Suzanne Strassburger is the fifth-generation CEO of Strassburger Meats, which has been providing prime dry-aged beef and steak products to the city’s top steakhouses since 1865! That’s right 1865 -as in almost 150 years.

Current clients of Strassburger Meats  include Keens, Smith & Wollensky,  Sparks, Quality Meats, Maloney & Porcelli – as well as Andrew Carmeliini’s The Dutch and Laconda Verde, to name a few. That’s right – SMITH & WOLLENSKY, a steakhouse that is know for having the most incredible steaks ever.

Suzanne is an NYC woman who loves the meat industry more than summer in the Hamptons. She has a Masters in Beef Advocacy from The Cattleman’s Association, and is the author of The Sirloin Report – where she shares industry news, health and safety tips among fellow meat purveyors and consumers. She’s also one of the few female CEOs in the meat industry.

Suzanne also has her own NEW line of consumer products, Suzy Sirloin, available throughout the city at most grocery stores. She created the brand Suzy Sirloin to give at-home chefs easy access to lean, all-natural beef, lamb, pork, veal, turkey and chicken with no hormones or antibiotics for healthy and stress-free dinners at home.

 

With her Masters in Beef Advocacy, Suzanne knows pretty much everything there is to know about beef, and would be happy to provide expert tips on grilling, how to select the best cuts of meat, pairing suggestions and more. You can even find recipes for using Suzy Sirloin products on their website!

 

Suzy Sirloin has a variety of products available online at SuzySirloin.com:

  • Ground beef, lamb and veal
  • New York Strip, Ribeye and Tenderloin steaks
  • Fresh American Colorado Lamb
  • Meatloaf and Meatball mix – which was my favorite
  • Fresh Berkshire Pork
  • Turkey Sliders
  • Fresh American Veal

I received a package containing two All Natural Suzy Sirloin New York Strip streaks, two packages of Suzy Sirloin Natural Meatball and Meatloaf Mix and two packages of Suzy Sirloin Natural Turkey Slider patties.

Now, I am saving the New York Strip steaks for when Chris comes home – he is away for work right now – but Angeline and I have already eaten the turkey sliders and meatball and meatloaf mix. While we did like the turkey sliders, we really loved the meatball and meatloaf mix! We don’t normally eat a lot of turkey – well, we never eat turkey except for on Thanksgiving – so while we did think it tasted good because of all the great seasonings, it just wasn’t something we would buy more of.

I made a few batches of meatballs for spaghetti using my Italian meatballs recipe, and then we made sliders using the other package. We went through both packages in three days. And it’s only Angeline and I at home! That reminds me, I need to place an order for more meatball and meatloaf mix!

I received such an incredible compliment from Angeline on the spaghetti and meatballs using my Italian meatballs recipe that I had to share it with you guys today! She is such a picky eater and usually complains when I experiment with new recipes…but she said that this spaghetti and meatballs recipe was the best pasta I’ve ever made  – and I make pasta weekly.

All you need to make this Sizzlin’ Italian Meatballs Recipe is…

The most important part is the Suzy Sirloin Meatball and Meatloaf Mix. Seriously. It is a combination of beef, pork and veal and even though I once tried making my own combination mixture, it did not turn out as delicious as this!

Directions for making Sizzling Meatballs featuring Suzy Sirloin Meatball and Meatloaf Mix

Firstly, wash your hands!

Combine your ingredients in a large bowl and mix thoroughly with your hands – you are going to get messy!

Form meatballs about 1 inch in diameter. If they are too big, you are going to have to put them in the oven to continue cooking!

Place your meatballs in a frying pan and cook over medium high heat for about 5 minutes on each side. Make sure to rotate frequently so that they cook evenly.

I always take one out and cut it in half to make sure that the batch has completely cooked before my next step.

Which is…add your tomato sauce! I was out of Pomi, which I normally use to make my own sauce, so I used a jar of Prego that I had in the cupboard. By the way…I don’t normally drain the grease from my meatballs because I like the flavor it adds to my sauce BUT of course most people drain it. Your meatballs will turn out just fine either way.

Turning your stove down to medium low heat, add your sauce and continue to cook for 5 to 10 minutes. This helps the meatballs absorb the sauce and  really kick the flavor up a notch!

Now, of course you’ll just be tempted to stand over the stove and eat the meatballs right out of the pan but you really should throw some pasta in there!

Unless you’re a vegetarian, you will positively rave over these meatballs – all because Suzy Sirloin has such a delicious product. I honestly can’t imagine not using the Suzy Sirloin Meatball and Meatloaf mix now when I make spaghetti and meatballs!

I’m already working on getting my local Publix, Winn-Dixie and Whole Foods to start carrying Suzy Sirloin products. Seriously, they taste great, they’re an incredible American-owned company and being free of hormones and antibiotics, I feel good feeding Suzy Sirloin to my family.

Do you want to place an order for Suzy Sirloin products? They’ve been nice enough to offer readers of The Rebel Chick a free order of beef sliders with their first purchase. You can place orders on the Suzy Sirloin website, just enter the promo code THEREBELCHICK in the coupon area on the right hand side of the order check out page!

I’d love if you would check out the Suzy Sirloin Facebook page and follow Suzy Sirloin on Twitter too!

Disclosure: I received samples to facilitate this review, however all opinions are my own. I am a huge fan of Suzy Sirloin!!

Comments

  1. says

    Those look delish. I am Italian and have always done my meatballs in the frying pan as well until I realized I was doing what you mentioned…eating them as I cooked lOL. I have resorted to oven frying now. I will have to try this mixture sometime and see how it compares to my homemade meatballs. Thanks for sharing.
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