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
Total Time: 1 hour
Makes: 6-8 servings
 

Ingredients

Meatballs:

  • 3 lbs lean ground beef
  • 2 tablespoons extra virgin olive oil (or vegetable oil)
  • ¼ cup quick cooking rolled oats
  • ¾ cup finely minced onion
  • ½ cup minced fresh parsley (or ¼ cup dried)
  • 1 teaspoon dried Italian seasoning
  • ¾ cup prepared BBQ sauce
     

Filling:

  • ½ cup diced fully cooked Portuguese sausage, browned
  • ½ cup shredded kalua pork, chicken or turkey
  • ½ cup diced fully cooked andouille sausage, browned
  • 1/3  cup each shredded mozzarella, Swiss and cheddar cheeses
     

Directions

Saute 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 1/3 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.

Recipe created by Personal Chef Michi Harris