Friday, November 4, 2011

Cheese-Stuffed Meatballs

I'm usually a frozen meatball gal, simply because I find the browning process tedious. So, when I come across a recipe that calls for baking them, I jump on it.

The original recipe is from Taste of Home, but I made quite a few changes. I had defrosted some hot Italian sausage the day before, so I used that instead of ground beef. I also doubled the recipe to use the entire package. The mixture looked a little "loose," so I added some bread crumbs. I also read the recipe wrong and bought tomato sauce instead of tomato soup.

The result? I thought these came out great. If you're gun shy about making your own meatballs (I'm talking to you, Mother), it's really not that big of a process. I liked the punch of spicy sausage followed by creamy, gooey cheese. They tasted decadent.

I ate these on their own, but they'd be great over pasta, polenta, or (my favorite) a piece of toasted garlic bread.

4 tablespoons beaten egg (I used Egg Beaters)
1/2 teaspoon
garlic powder
1/2 teaspoon
1/2 teaspoon
1 pound
Italian sausage, casings removed
1/4 cup bread crumbs
16 cubes cheddar cheese (1/2 inch each)

15-ounce can tomato sauce

Combine first six ingredients. Form 16 meatballs and shape each portion around a cheese cube. Place meatballs in a greased 8x8 pan and top with tomato sauce. Bake, uncovered, at 350 degrees for 30 minutes, or until meat is no longer pink.

1 comment:

  1. The meatball has been forever changed! Soon, Italian restaurants everywhere will be shaken to their very cores.

    "I'm sorry to tell you this, ground beef, but we're no longer accepting applications. We've decided to go with Italian sausage. However, we are looking for someone to assist...what's that? Oh, my bad. Sorry, beefy. The position has been warm, delicious cheese!"

    I've never been happier to see cows standing in the unemployment line. You are a true patriot, and I salute you.