mushroom & provolone stuffed meatballs
(1 rating)
And so my addiction of sticking food inside of food continues. These are delicious!!!!
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
40 Min
Ingredients For mushroom & provolone stuffed meatballs
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19 ozpackage italian sausage (pork or turkey)
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2 lbground round
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1 tspitalian seasoning
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2 tspmrs. dash tomato and basil
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2 tspblack pepper
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2eggs
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3/4-1 cground wheat crackers
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1/2-3/4 cromano/parmesan cheese
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1 Tbspworcestershire sauce
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1/4 cketsup
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1 1/2 pttiny baby brown mushrooms
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4-6 ozprovolone cheese, small cubes
How To Make mushroom & provolone stuffed meatballs
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1Use your favorite spagetti sauce or https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/meatless-spagetti-sauce.html?p=1 Use your favorite pasta noodles. -
2Take Italian sausage out of casing and break up into large bowl. Add all ingredients except cubed cheese and mushrooms. Mix together really well. Using an ice cream scoop, scoop out a heaping amount of meat mixture.
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3This gives you an idea how small the mushrooms are, that is a baby portabello, which is the same size as the small white mushrooms, and the little brown one is what I used.
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4You will remove the stems from the mushrooms.
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5Form a ball out of the meat, then press a hole in center, not all the way through!!! Place the mushroom in the center and a pc. of cheese.
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6Fold meat over top and roll in hands for a good 10-15 seconds to seal the meatball good.
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7Bake at 325° for 40 min. Once sauce is ready, place meatballs in sauce if desired and simmer a few minutes longer. Serve with your favorite pasta.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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