Italian sausage balls
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 47, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 2 G., fiber 1 G., cholesterol 7 mg, sodium 114 mg, sugar 0 G.
Calories 47, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 2 G., fiber 1 G., cholesterol 7 mg, sodium 114 mg, sugar 0 G.
Try an Italian take on traditional meatballs. Instead of regular ground meat, use raw Italian sausage, removing the casings. Bake the sausage balls in the oven and serve as canapés with pickled cherry peppers and a fresh basil leaf. The pickled peppers add a touch of tartness and tartness, harmoniously balancing the rich flavor of the sausage.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g raw sweet Italian sausages, casings removed
- 1 cup grated semi-skimmed mozzarella
- 0.5 cup self-raising flour
- 2 tbsp. l. olive oil
- 24 fresh basil leaves
- 12 slices pickled cherry peppers
- Special equipment: 24 decorative toothpicks or skewers
We recommend
Recipes with similar ingredients: minced sausage, meatballs, mozzarella cheese, basil, chili pepper
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Using a mixer fitted with a paddle attachment, beat the sausage, mozzarella, flour, and olive oil together. Form the meat mixture into balls, scooping out 1 tablespoon of the mixture at a time, and place them at least 2.5 cm apart on the prepared baking sheet (you should have about 24 balls).
- Bake the sausage balls until golden brown, 12 to 15 minutes, turning them halfway through.
- To serve, thread a basil leaf (if the leaves are large, fold them in half), a slice of pepper, and a meatball onto a skewer. Repeat with the remaining toothpicks and ingredients.
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