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Mozzarella-Stuffed Sausage Meatballs

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  • Prep 10 min
  • Total 30 min
  • Servings 27
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For especially moist and flavorful meatballs, try this trick of wrapping ground meat around a mozzarella cheese cube.
By Paula Jones
Updated Dec 30, 2011
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Ingredients

  • 1 egg, beaten
  • 1 lb bulk sweet Italian pork sausage
  • 1/4 cup finely chopped onion
  • 1/4 cup Progresso™ plain bread crumbs
  • 1/4 cup whole milk
  • 4 large fresh basil leaves, coarsely chopped
  • 1 clove garlic, finely chopped
  • 8 oz fresh mozzarella cheese, cut into 27 small cubes
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheet with sides or shallow baking pan with cooking spray, or line with silicone baking mat.
  • 2
    In large bowl, mix all ingredients except cheese. Using small cookie scoop (about 1 tablespoon), scoop out 27 meatballs onto cookie sheet.
  • 3
    Insert 1 cheese cube into center of each meatball; shape sausage mixture around cheese to completely cover.
  • 4
    Bake about 20 minutes or until meatballs are no longer pink near center.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using a cookie scoop ensures that all of your meatballs are the same size and therefore cook at the same rate.
  • tip 2
    If you do not have a cookie scoop, you can substitute a tablespoon spoon.
  • tip 3
    If you can not find sausage without casings, simply remove the sausage from the casing links prior to using.

Nutrition

Nutrition Facts are not available for this recipe
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