You can, but the texture and taste will be quite different from the recipe.
If you do this, I think you should keep out the breadcrumbs, and soak them in a few tablespoons of milk (a panade) and then add them to the meatball mix. This will help tenderize the meatballs.
Pork sausage meat is typically quite sticky and not as crumbly as ground beef.
I chose to replace with beef I would use ground chuck instead of the leaner ground round or ground sirloin. The higher fat content will help with the meatballs' structural integrity.
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If you do this, I think you should keep out the breadcrumbs, and soak them in a few tablespoons of milk (a panade) and then add them to the meatball mix. This will help tenderize the meatballs.
I chose to replace with beef I would use ground chuck instead of the leaner ground round or ground sirloin. The higher fat content will help with the meatballs' structural integrity.