oz smoked Gouda cheese, cut into 3/8-inch cubes (about 26)
lb uncooked bulk Italian sausage
cup Progresso™ plain panko crispy bread crumbs
cup shredded Parmesan cheese
cup chopped fresh basil leaves
teaspoon garlic powder
teaspoon crushed red pepper flakes
tablespoon butter, melted
cups Muir Glen™ organic Italian herb pasta sauce or Muir Glen™ organic tomato basil pasta sauce
Heat oven to 400°F. Lightly grease bottom and sides of 15x10x1-inch pan. Place cheese cubes in resealable food-storage plastic bag; place in freezer 30 minutes.
In large bowl, stir together sausage, 1/4 cup of the bread crumbs, the Parmesan cheese, 1/4 cup of the basil, the egg, garlic powder, salt and chile flakes; mix well. Cover and refrigerate while cheese is in freezer. In shallow dish, mix remaining 1/2 cup bread crumbs and the melted butter.
Shape sausage mixture into about 26 (1 1/4-inch) balls. Working with one ball at a time, make small indentation in center, and insert cheese cube. Close ball around cheese; roll in bread crumbs, and place in pan. Repeat for remaining balls.
Bake sausage balls 18 to 20 minutes or until meat thermometer inserted in center of ball reads 165°F. Meanwhile, heat pasta sauce in 1- or 2-quart saucepan over medium heat 6 to 8 minutes or until just starting to simmer. Stir in remaining 1/4 cup basil. Serve meatballs warm with pasta sauce for dipping.
- Measuring the internal temperature of these sausage meatballs is essential in ensuring they are done. Depending on the sausage blend, some pink color may remain at 165°F, but they are fully cooked.
- Like a little more spice? Substitute hot Italian sausage for regular Italian sausage in this recipe, and omit the crushed red pepper flakes.
Serving Size: 1 Meatball
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.