Mozzarella Stuffed Chicken Sausage Balls, Tomato-Ba

Name: Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby Yukon gold potatoes; 1 tub bocconcini, bite size fresh mozzarella in water; 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available; 1 1/2 pounds broccolini; 1 head garlic; 1 (28-ounce) can San Marzano tomatoes; 1/2 cup chicken stock or milk; 1 tub grated Pecorino Romano; 1 tub good quality fresh pesto from the refrigerated cases of the market; Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total; Salt and freshly ground black pepper

Servings: persons

2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper

1
Preheat oven to 400 degrees F.
2
Quarter baby potatoes and cover with cold water.
3
Bring to a boil then salt water and cook until tender, about 12 minutes.
4
While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl.
5
Remove 12 pieces of bite sized mozzarella from the water and set on work surface.
6
Remove sausages from casings, if bulk not available, and place in a bowl.
7
Combine the meat into a single mound then score it into 4 sections.
8
Each section will yield 3 large sausage meatballs.
9
To form each ball, take a handful of meat and wrap it around a piece of mozzarella.
10
Roll 12 balls.
11
Wash up.
12
Coat balls with a drizzle of olive oil.
13
Bake 18 to 20 minutes until cooked through and evenly browned.
14
While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet.
15
Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
16
While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper.
17
Heat over medium heat then simmer to reduce about 8 to 10 minutes.
18
When the potatoes are tender, drain and return to the hot pot to dry them out a little.
19
Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
20
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
21
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.

1029

kcal

Calories

Fat

118

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds baby Yukon gold potatoes, 1 tub bocconcini, bite size fresh mozzarella in water, 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available, 1 1/2 pounds broccolini, and more.

Yes, Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions