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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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.

Mozzarella*

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;

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