Stuffed Giant Meatballs

Sometimes you can impress using the simplest and most common ingredients – like these stuffed meatballs: Portuguese sausage with mozzarella, kalua pork with swiss cheese, andouille sausage with cheddar.

3 lb. lean ground beef
extra virgin olive oil (or vegetable oil)
¼ cup quick cooking rolled oats
¾ cup onion (finely minced)
½ cup Italian seasoning
¾ cup prepared BBQ sauce
½ cup fully cooked Portuguese sausage (diced; browned)
½ cup shredded kalua pork, chicken, or turkey
½ cup fully cooked andouille sausage (diced; browned)
⅓ cup mozzarella cheese (shredded)
⅓ cup Swiss cheese (shredded)
⅓ cup cheddar cheese (shredded)

Sauté the onion in 1 tablespoon oil until softened, add rolled oats and let cool. Combine with ground beef, parsley and Italian seasoning. Prepare fillings by browning them separately in a frying pan and drain on a paper towel. Toss together the meat and cheese in three separate bowls. To make each meatball, portion out the meat into 9 portions, then press your thumb into the center to create a hole, fill with ⅓ of each filling and pinch together, the last step being to roll into a ball.

Pre-heat oven to 400° F. Place finished meatballs onto a large baking sheet prepared with non-stick spray. Bake for approximately 15 minutes, or until a thermometer inserted into the center reads 160° F. Serve with the BBQ sauce as a dipping sauce.

Prep + Cook Time:

1 hr

Serving Size:

6 Servings

As featured in…

Jan. 28, 2009 Coupon Book