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Giant Stuffed 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

Posted By: Amy Kristy
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Prep Time: 20 | Cook Time: 40 | Ready In: 60
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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

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Cooking Process:

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.

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