Spiced Italian sausage encases melty mozzarella cheese for meatballs perfect dipped in marinara sauce, stuffed into a calzone, or plopped on top of spaghetti.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium bowl beat egg lightly with a fork. Stir in 1/3 cup of the panko, the rosemary, and garlic. Add beef and sausage; mix well. Divide mixture into 18 equal portions. Shape each portion into a ball around a piece of cheese, making sure to fully enclose the cheese.

  • Add remaining 2/3 cup panko to a shallow dish. Roll meatballs, one at a time, in panko until well coated. Place meatballs in a shallow baking pan. Coat meatballs lightly with cooking spray.

  • Bake in a 425° F oven for 10 to 15 minutes or until meatballs are cooked through (165°F). Serve warm meatballs with marinara sauce.


To make ahead, prepare as directed through step 2. Cover meatballs and chill up to 2 days. To serve, uncover and bake meatballs as directed. Serve warm with marinara sauce.


If fresh mozzarella cheese is not available, use regular mozzarella cheese but note that it will not melt as well.

Nutrition Facts

211 calories; 13 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 62 mg cholesterol; 516 mg sodium. 362 mg potassium; 10 g carbohydrates; 1 g fiber; 4 g sugar; 12 g protein; 0 g trans fatty acid; 495 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 1 mcg vitamin b12; 64 mg calcium; 2 mg iron;