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!

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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.

Italian Tomato and Asiago Cheese Stuffed Meatballs

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• Author: Tara Noland
• Total Time: 30 minutes
• Yield: 4-6 portions 1x

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Description

These meatballs, filled with a cherry tomato and asiago cheese make the perfect Italian-inspired appetizer.

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Ingredients

Units USM Scale 1x2x3x

• 4 mild Italian sausages
• 24 cherry tomatoes
• 1/2 cup asiago cheese (finely grated)
• 1 cup Panko crumbs
• 1 cup breadcrumbs
• 2 eggs
• Salt and pepper
• 1/2 cup flour
• Canola oil for frying
• Marinara sauce for dipping

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Instructions

1. Cut the top off of the cherry tomatoes and core them. Stuff in a small amount of grated asiago cheese. Repeat for all of the tomatoes.
2. Remove the sausage meat from the casing. Pinch off a small amount and flatten it out into a disc. Place the tomato on the disc and wrap the sausage meat around the tomato.
3. Have three dishes ready to roll the meatball in. First one with flour, salt and pepper to taste. Second with 2 beaten eggs. Third with panko, the rest of the asiago cheese, bread crumbs and salt and pepper. Now roll the meatball first in the flour then egg and finishing off in the panko mixture.
4. Heat a generous amount of canola oil in a wok over medium heat and deep fry until golden brown. Serve with marinara sauce.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer, Primi
• Method: Pan frying
• Cuisine: Italian