SPICY ITALIAN SAUSAGE CHEESE BALLS
These Spicy Italian Sausage Cheese Balls are guaranteed to be a hit at your next party! So easy to make and perfect for game day! We like to dip them in ranch, bbq sauce, or marinara - so good!
Provided by Trish - Mom On Timeout
Categories Appetizer
Time 27m
Number Of Ingredients 8
Steps:
- Preheat the oven to 300F.
- Line a baking sheet with parchment paper.
- Combine all of the ingredients in a large mixing bowl. You will need to use your hands to really thoroughly combine all of the ingredients.
- Use a cookie scoop and then roll mixture in the palm of your hands to form into 1-inch balls.
- Place on prepared baking sheet leaving a little room in between balls to allow for expansion.
- Bake for 17-20 minutes or until lightly browned and cooked through.
- Serve immediately with ranch, marinara, or bbq sauce.
Nutrition Facts : Calories 118 kcal, Carbohydrate 7 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 290 mg, Sugar 1 g, ServingSize 1 serving
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
ITALIAN SAUSAGE BALLS
This version of sausage balls, a traditional southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 24 sausage balls
Number Of Ingredients 6
Steps:
- Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).
- Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.
- To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.
ITALIAN RAGU WITH MEATBALLS AND SAUSAGE
Provided by Food Network
Categories appetizer
Time 5h
Yield 6 to 8 servings as a first course
Number Of Ingredients 17
Steps:
- In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.
MOZZARELLA-STUFFED ITALIAN MEATBALLS
Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.
Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
SAUSAGE STUFFED RAGU MUSHROOMS #RAGU
Ragú® Recipe Contest Entry. An easy to make, tasty stuffed mushroom with just enough spice to make you come back for more.
Provided by Tammy
Categories Sauces
Time 55m
Yield 12-15
Number Of Ingredients 11
Steps:
- Preheat oven to 400?.
- Clean mushrooms and remove stems. Finely chop the mushroom stems. Set mushrooms caps aside.
- In a large skillet, heat 2 tablespoons butter. Add chopped mushroom stems, chopped onion, and garlic. Cook until almost all the liquid is evaporated. Cool.
- In a large bowl, combine the mushroom mixture, sausage, egg, bread crumbs, salt, goat cheese, parmesan, and Ragu. Mix well.
- Stuff mushrooms generously with sausage mixture.
- Bake in a greased baking pan. Bake at 400? for 30-35 minutes or until sausage is no longer pink. Serve hot. Yield 12-15 servings.
ITALIAN SAUSAGE CHEESE BALLS
This Italian riff on our classic sausage cheese balls satisfies every party-app requirement: quick, easy, delicious and feeds a crowd!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 96
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 rimmed 15x10-inch baking pans with cooking spray.
- In large bowl, stir together Bisquick™ mix, sausage, Italian cheese blend, mozzarella cheese, milk, melted butter, Italian seasoning and 1/2 teaspoon pepper flakes, using hands or spoon. Shape mixture into 1-inch balls. Place 1/2 inch apart on pans.
- Bake 20 to 25 minutes, rotating pans halfway through bake time, until brown. Immediately remove from pan; transfer to serving platter. Sprinkle with basil.
- Meanwhile, in 1 1/2-quart saucepan, heat pasta sauce and remaining 1/2 teaspoon pepper flakes to simmering over medium heat. Reduce heat to medium-low; simmer 5 minutes to combine flavors, stirring frequently. Serve warm cheese balls with sauce.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g
SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU
Ragú® Recipe Contest Entry. It's a completely satisfying low-carb taste of Italy in it's own delicious bowl. Filled to the top with savory Italian sausage, buttery zucchini and creamy goat cheese, this squash based meal is so satisfying no one will will miss the pasta!
Provided by Micah W.
Categories Sauces
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400.
- Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
- Oil liberally with olive oil and salt and pepper to taste.
- Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
- While squash is roasting, work on dicing vegetables and brown Italian sausage.
- Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
- Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
- Season with chopped oregano, salt and pepper to taste.
- Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
- In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
- Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
- Allow to cool 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 781.4, Fat 53.6, SaturatedFat 24.8, Cholesterol 118, Sodium 2754, Carbohydrate 41.5, Fiber 3.7, Sugar 7.5, Protein 34.8
ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU
Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.
Provided by Christine V.
Categories Sauces
Time 50m
Yield 20 rice balls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
- Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
- Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
- Preheat oven to 400 degrees F and lightly oil a baking sheet.
- With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
- Bake at 400 degrees F for 20 minutes.
- Warm marinara sauce and drizzle over rice balls.
- Garnish with grated parmesan cheese.
POTATO SAUSAGE BALLS
I didnt have any bisquick mix for the sausage balls so I made them with mash potatoes!! These are really good, quick to gobble up. They are also good cold the next day or for a quick fry for breakfast.
Provided by Chef Luny
Categories Pork
Time 50m
Yield 24 balls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350°F.
- Peel, cut, boil then mash potatoes. Let cool.
- Once potatoes are cooled, Combine all ingredients in a bowl.
- Shape into 1 inch balls and place in casserole dish or 9x13 pan and Bake for 35 minutes or until the sausage is cooked.
Nutrition Facts : Calories 438.3, Fat 28.9, SaturatedFat 12.4, Cholesterol 69.5, Sodium 1580, Carbohydrate 18.5, Fiber 1.4, Sugar 2.5, Protein 25.1
ITALIAN SAUSAGE STUFFED SHELLS #RAGU
Ragú® Recipe Contest Entry. A special place that my daughter and I enjoy spending our time together most is in the kitchen. A favorite dish she likes helping me prepare is stuffed shells, we love our Italian food!
Provided by KitchenKreations
Categories Sauces
Time 1h10m
Yield 12 stuffed shells, 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
- In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
- In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
- Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
- Bake until slightly golden and bubbly, about 35 to 40 minutes.
- Garnish with minced basil.
Nutrition Facts : Calories 592.3, Fat 45.1, SaturatedFat 20.8, Cholesterol 158.2, Sodium 1587.5, Carbohydrate 7.2, Fiber 0.2, Sugar 1.7, Protein 38.2
ITALIAN SAUSAGE BALLS STUFFED WITH GOAT CHEESE #RAGU
Ragú® Recipe Contest Entry. Italian sausage balls stuffed with goat cheese rolled in bread crumbs fried until golden brown & sausage is cooked served over Linguini Pasta with Ragu chunky tomato, Garlic & onion sauce
Provided by Debbie V.
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Take your sausage out of the casing.
- Take a small ice cream scoop to make sure all your sausage balls are the same size.
- Take a teaspoons of goat chees put it in the middle of your meat roll into a ball continue until all your sauge is gone.
- In a bowl add your Italian bread crumbs.
- Roll all your sausage balls & coat well with your bread crumbs.
- Heat your oil to high heat drop in your sausage balls & cook until golden brown & por is cooked.
- In a large pot boil your pasta until andante.
- Heat your Ragu sauce.
- Drain your pasta.
- Add a serving of pasta to your plate 3 sausage goat cheese stuffed balls top with The Ragu Chunky sauce & enjoy all the amazing flavors.
Nutrition Facts : Calories 1209.5, Fat 86.6, SaturatedFat 18.5, Cholesterol 30.3, Sodium 904.6, Carbohydrate 85.1, Fiber 4.4, Sugar 5.3, Protein 23.7
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