Italian Sausage Balls Stuffed With Goat Cheese Ragu Recipes

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ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU



Italian Sausage Rice Balls With Marinara Sauce #Ragu image

Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.

Provided by Christine V.

Categories     Sauces

Time 50m

Yield 20 rice balls, 4-6 serving(s)

Number Of Ingredients 14

1 cup brown rice, cooked
1 cup cooked italian sausage, finely diced
2 tablespoons olive oil
1/2 cup onion, finely chopped
3 cups sweet potatoes, diced
3 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon garlic, minced
1 cup whole wheat bread crumbs
1 egg, slightly beaten
1/2 cup feta cheese, finely crumbled
1 cup Ragú® Pasta Sauce
1/4 cup parmesan cheese, grated

Steps:

  • Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
  • Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
  • Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
  • Preheat oven to 400 degrees F and lightly oil a baking sheet.
  • With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
  • Bake at 400 degrees F for 20 minutes.
  • Warm marinara sauce and drizzle over rice balls.
  • Garnish with grated parmesan cheese.

ITALIAN RAGU WITH MEATBALLS AND SAUSAGE



Italian Ragu with Meatballs and Sausage image

Provided by Food Network

Categories     appetizer

Time 5h

Yield 6 to 8 servings as a first course

Number Of Ingredients 17

1/2 cup extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, peeled, left whole
2 quarts San Marzano plum tomatoes, peeled and passed through a food mill or processor
Salt and freshly ground black pepper
12 to 15 fresh basil leaves
1 pound ground beef
1 pound ground veal (or ground pork may also be added)
Several pieces of day old bread, crust removed, about 3 slices
1/4 cup milk
2 whole eggs
1 tablespoon finely chopped garlic
1/4 cup chopped Italian parsley leaves
1/3 cup grated Parmesan
Salt and pepper
Rigatoni, cooked
2 pounds Italian pork sausage with fennel seeds

Steps:

  • In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
  • Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
  • Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

HOT ITALIAN SAUSAGE MEATBALLS WITH CAVATELLI #RAGU



Hot Italian Sausage Meatballs With Cavatelli #Ragu image

Ragú® Recipe Contest Entry. It is a delicious combination of Italian Sausage and feta cheese. It made my mouth water while I was cooking!

Provided by carolynblakmore

Categories     Sauces

Time 1h20m

Yield 16 meatballs, 6 serving(s)

Number Of Ingredients 15

1 lb hot Italian sausage
1/2 cup dry Italian seasoned breadcrumbs
1/4 cup feta cheese
1 egg, beaten
3 tablespoons water
1 tablespoon dried parsley
1 tablespoon dried minced onion
1/4 cup Italian seasoned breadcrumbs, coat meatballs
1 (16 ounce) package frozen cavitelli pasta
1 tablespoon butter
1 (24 ounce) jar meat creations Ragú® Pasta Sauce
1 teaspoon Italian spices
1/2 teaspoon fennel seed
1 teaspoon dried basil
1 tablespoon honey

Steps:

  • Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes.
  • Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter.
  • Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally.
  • Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.

Nutrition Facts : Calories 658, Fat 26.7, SaturatedFat 10.1, Cholesterol 84.9, Sodium 1282, Carbohydrate 73.9, Fiber 3.5, Sugar 6.8, Protein 28.6

ITALIAN SAUSAGE BALLS



Italian Sausage Balls image

This version of sausage balls, a traditional southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 24 sausage balls

Number Of Ingredients 6

1/2 pound sweet Italian sausage links, casings removed
1 cup shredded part-skim mozzarella
1/2 cup self-rising flour
2 tablespoons extra-virgin olive oil
24 fresh basil leaves
12 slices pickled cherry peppers

Steps:

  • Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).
  • Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.
  • To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.

ITALIAN SAUSAGE BALLS STUFFED WITH GOAT CHEESE #RAGU



Italian Sausage Balls Stuffed With Goat Cheese #Ragu image

Ragú® Recipe Contest Entry. Italian sausage balls stuffed with goat cheese rolled in bread crumbs fried until golden brown & sausage is cooked served over Linguini Pasta with Ragu chunky tomato, Garlic & onion sauce

Provided by Debbie V.

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 mild Italian sausage
8 ounces goat cheese
2 cups Italian seasoned breadcrumbs
24 ounces Ragú® Pasta Sauce (chunky tomatoes, garlic, onion sauce)
16 ounces linguine
2 cups extra virgin olive oil

Steps:

  • Take your sausage out of the casing.
  • Take a small ice cream scoop to make sure all your sausage balls are the same size.
  • Take a teaspoons of goat chees put it in the middle of your meat roll into a ball continue until all your sauge is gone.
  • In a bowl add your Italian bread crumbs.
  • Roll all your sausage balls & coat well with your bread crumbs.
  • Heat your oil to high heat drop in your sausage balls & cook until golden brown & por is cooked.
  • In a large pot boil your pasta until andante.
  • Heat your Ragu sauce.
  • Drain your pasta.
  • Add a serving of pasta to your plate 3 sausage goat cheese stuffed balls top with The Ragu Chunky sauce & enjoy all the amazing flavors.

Nutrition Facts : Calories 1209.5, Fat 86.6, SaturatedFat 18.5, Cholesterol 30.3, Sodium 904.6, Carbohydrate 85.1, Fiber 4.4, Sugar 5.3, Protein 23.7

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