Stuffed Meatballs
These two-bite Stuffed Meatballs are the perfect pass-around appetizer for any time of the year. No need to heat up the oven, plus they can be made ahead to the breading stage, and they only need a quick coating and dunk and fry to perfect golden.
Servings: 24 Meatballs
Calories: 96kcal
Equipment
Ingredients
- 4 mild Italian sausage
- 24 cherry tomatoes
- 1/2 cup asiago cheese finely grated
- 1 cup each panko crumbs & bread crumbs
- 2 eggs
- salt and pepper
- 1/2 cup flour
- canola oil
- salsa tomato sauce or marinara sauce
Instructions
- Cut the top off of the cherry tomatoes and core them.
- Stuff in a small amount of grated asiago cheese. Repeat with all of the tomatoes.
- Remove the sausage meat from the casing. Pinch off a small amount and flatten it out into a disc.
- Place the tomato on the disc and wrap the sausage meat around the tomato. Make sure that the tomato is completely encased in the sausage.
- Prepare three dishes to roll the meatball in.
- The first one with flour, salt, and pepper to taste.
- Second with 2 beaten eggs.
- Third with panko, the rest of the asiago cheese (approx. 1/4 cup, grate more if needed), bread crumbs, and salt and pepper.
- Roll the meatball first in the flour, then the egg and finish off in the panko mixture.
- Heat 2″ of canola oil in a wok and deep fry to a golden brown. Drain on a paper towel-lined platter or rimmed baking sheet.
- Serve with salsa, tomato sauce, or marinara sauce.
Nutrition
Serving: 1 | Calories: 96kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 187mg | Fiber: 1g | Sugar: 1g