Rosemary Sausage Balls
Ingredients
- 1 (20-oz) pkg sweet Italian sausage links, casings removed
- ¾ cup finely chopped onion
- 2 cloves garlic, minced
- 1 (6-oz) pkg cornbread stuffing mix
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 cup less sodium chicken broth
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 Tbsp minced fresh rosemary
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp whole grain mustard
- 1 Tbsp white wine vinegar
- 1 tsp hot sauce
Instructions
- Preheat oven to 375°F. Cook sausage, onion, and garlic in a large skillet over medium heat until sausage is browned and crumbly. Drain, if needed, and spoon into a large bowl.
- Add stuffing mix, mozzarella, broth, ricotta, Parmesan, and rosemary. Season with salt and pepper, if desired. Shape mixture into 2-inch meatballs and place on a lightly greased rimmed baking sheet.
- Bake 20 minutes or until golden brown.
- Meanwhile, stir together mayonnaise, sour cream, mustard, vinegar, and hot sauce in a small bowl. Serve with sausage balls for dipping.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
371
|
371
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 20 | 20 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 888 | 888 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 1 | 1 |
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