Get ready to transform your ordinary dinner into an extraordinary culinary adventure! These Bocconcini Stuffed Spicy Sausage Meatballs are not just a meal—they're a sensational journey of Italian-inspired flavors that will have your family and friends begging for seconds. Imagine biting into a perfectly golden meatball and discovering a molten core of creamy bocconcini cheese, all complemented by the slightly bitter, charred notes of broccoli rabe. This isn't just cooking; this is creating edible art that promises to elevate your home dining experience from mundane to magnificent!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound spicy Italian sausage
- 1 cup bocconcini cheese, halved
- 1/4 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 bunch broccoli rabe, blanched
Instructions
- Remove the casings from the spicy Italian sausage and place the meat in a large mixing bowl. Ensure the sausage meat is at room temperature for easier handling.
- Add breadcrumbs, minced garlic, chopped fresh parsley, salt, and pepper to the sausage meat. Mix thoroughly using your hands until all ingredients are well combined and evenly distributed.
- Prepare the bocconcini by cutting each small ball of mozzarella in half. Keep them chilled until ready to use to maintain their shape.
- Divide the sausage mixture into equal portions, approximately 2 ounces each. Flatten each portion into a thin patty on your palm.
- Place a halved bocconcini in the center of each meat patty. Carefully fold and seal the meat around the cheese, ensuring no cheese is exposed. Roll into a compact meatball shape.
- Blanch the broccoli rabe by bringing a pot of salted water to a boil. Submerge the broccoli rabe for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the stuffed meatballs on the prepared baking sheet, ensuring they are not touching each other. Bake for 20-25 minutes, turning once halfway through, until the meatballs are golden brown and cooked through.
- In the last 5 minutes of cooking, add the blanched broccoli rabe to the baking sheet to warm and slightly crisp.
- Remove from the oven and let the meatballs rest for 3-5 minutes. The cheese inside will be molten, so allow them to cool slightly before serving.
- Plate the meatballs alongside the broccoli rabe. Optionally, garnish with additional chopped parsley and serve with a marinara sauce or crusty bread.
Tips
- Temperature Matters: Always use room temperature sausage meat for easier mixing and more uniform texture.
- Cheese Sealing Technique: When encasing the bocconcini, ensure no cheese is exposed to prevent leakage during cooking.
- Even Sizing: Use a kitchen scale or ice cream scoop to create uniformly sized meatballs for consistent cooking.
- Don't Overcrowd: Leave space between meatballs on the baking sheet to ensure even browning and crispy exteriors.
- Resting is Crucial: Let meatballs rest 3-5 minutes after cooking to allow cheese to set and prevent burning your mouth.
- Optional Enhancement: Serve with a quick marinara or garlic aioli for an extra flavor dimension.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 28g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 95mg
