These meatballs, filled with a cherry tomato and asiago cheese make the perfect Italian-inspired appetizer.
Bite-sized foods are always awesome, aren’t they? But some are more awesome than others, like our cheese stuffed Italian meatballs. On the outside, they promise a golden, crispy bite, but the inside unveils a delicious core of tomato swathed in melted cheese. Huzzah!
Asiago cheese takes center stage here, an upgrade from the standard mozzarella you might find in other stuffed meatball recipes. Asiago has a rich, nutty undertone, bringing depth to the taste and elevating the entire dish. No, we know that life can sometimes throw culinary curveballs, like the absence of Asiago at your local grocer. Should that happen, worry not. Mozzarella or even humble string cheese will do, though with a slightly milder flavor profile. 
Now that we’ve covered the cheese-choice, let’s talk meat. Here, we’re leaving the beaten path, we’ve chosen Italian sausage over traditional ground beef. It’s a deliberate choice, because we want the sausage’s infusion of Italian herbs and spices to kick our flavors up another notch. Also, the sausage will help our meatballs keep their shape, and keep the stuffing inside while cooking.
A Step-by-Step Guide to Making Stuffed Meatballs:
Prepping Tomatoes:
Start by coring cherry tomatoes after removing their tops.
Cheese Filling:
Fill each tomato with a generous amount of grated Asiago cheese.
Wrapping:
Use de-cased Italian sausage, shape it into a disc, and wrap around each cheese-stuffed tomato.
Dipping and Coating:
Arrange three dishes for coating—seasoned flour, whisked eggs, and a mix of panko, Asiago, and breadcrumbs. Roll each meatball through the sequence.
Frying:
Using canola oil, fry each meatball until golden brown.
Serving:
Best enjoyed with a side of salsa or warm marinara sauce.
Keep That Cheese In!
Eager for that molten cheese core without the messy spillage? The trick lies in the tomato casing and ensuring the sausage forms a snug wrap, preventing any cheesy escape routes.
Making Ahead and Storing Tips:
A party can be a whirlwind of activity, so prepping ahead always helps. These meatballs can be prepared up to the breading stage, then simply deep-fried just before your guests arrive. The result? Fresh, warm, and crispy delights! However, a word to the wise: freezing might not be the best plan. The tomato’s texture changes post-freeze, making the experience less than optimal.
Print
Tomato and Asiago Cheese Stuffed Meatballs
- Total Time: 35
- Yield: 20–24 meatballs 1x
Description
Cherry tomatoes stuffed with grated Asiago cheese, wrapped in Italian sausage, breaded in panko, and fried until golden.
Ingredients
- 1 lb (450 g) Italian sausage, casings removed
- 20-24 cherry tomatoes
- 1 cup (100 g) Asiago cheese, finely grated, divided
- 1/2 cup (65 g) all-purpose flour, seasoned with salt and pepper
- 2 large eggs, whisked
- 1/2 cup (55 g) panko breadcrumbs
- 1/4 cup (30 g) plain breadcrumbs
- Canola oil, for frying
- Marinara sauce or salsa, for serving
Instructions
- Core the cherry tomatoes by slicing off their tops and using a small spoon or melon baller to hollow out the interior, leaving the tomato walls intact.
- Fill each hollowed tomato with a generous pinch of grated Asiago cheese, pressing it in so the cheese stays in place.
- Portion the Italian sausage into roughly 1-tablespoon pieces. Flatten each piece into a thin disc on your palm.
- Place a cheese-filled tomato in the center of each sausage disc and wrap the meat up and around it, pinching firmly to seal all seams. Roll gently between your palms to form a smooth ball.
- Set up a three-station breading line: seasoned flour in the first dish, whisked eggs in the second, and a mixture of panko, plain breadcrumbs, and the remaining Asiago in the third.
- Roll each meatball through the flour, shaking off the excess, then dip in egg, and finally coat in the panko-Asiago mixture, pressing lightly so the crumbs adhere.
- Pour canola oil into a deep skillet or saucepan to a depth of about 2 inches (5 cm) and heat over medium-high heat to 350°F (175°C).
- Fry the meatballs in batches, turning occasionally, until deep golden brown on all sides and the sausage is cooked through, about 4–5 minutes per batch. Do not overcrowd the pan.
- Transfer to a paper-towel-lined plate to drain briefly. Serve hot with warm marinara sauce or salsa alongside.
Notes
- Make sure each sausage disc fully encases the tomato with no gaps — any opening can let cheese escape during frying.
- If Asiago is unavailable, mozzarella or string cheese works as a substitute, though the flavor will be milder and less nutty.
- These can be prepared through the breading stage and refrigerated for several hours before frying — fry straight from the fridge, adding 1 extra minute to the cook time.
- Freezing is not recommended; the cherry tomato’s texture degrades after thawing.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 meatballs
Frequently Asked Questions
Can I use a different cheese instead of Asiago for the stuffed meatballs?
Yes, you can substitute Asiago with mozzarella or string cheese, though the flavor will be milder.
What type of meat should I use for the meatballs?
This recipe specifically uses Italian sausage, which provides added flavor and helps maintain the shape of the meatballs.
How do I prepare the cherry tomatoes for stuffing?
Start by coring the cherry tomatoes and removing their tops to create space for the Asiago cheese filling.
