Description
Cherry tomatoes stuffed with grated Asiago cheese, wrapped in Italian sausage, breaded in panko, and fried until golden.
Ingredients
Units
Scale
- 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