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Camembert-Stuffed Sausage Balls
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate retro recipe with Italian sausage, Camembert cheese, herbs. Perfect appetizer or movie night indulgence!
Ingredients:
  • For the Herb Coating:
  • 3/4 cup Panko breadcrumbs
  • 3 tablespoons finely chopped parsley, plus more for garnish
  • For the Sausage Balls:
  • Vegetable oil spray, or about 3 tablespoons olive oil, for pan
  • 1/4 cup milk
  • 3/4 cup Panko bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound loose Italian sausage meat, or from links with casings removed
  • 3 ounces Camembert, cut into 1/2-inch pieces
Instructions:
  • Preheat the oven on the broil setting with a rack positioned 6 inches below the broiler element. Line a rimmed baking sheet with aluminum foil or parchment paper and coat with vegetable oil spray or brush with oil.
  • Prepare the herb coating by pulsing the Panko crumbs in a food processor until finely ground or gently crushing them in a zip-top bag with a rolling pin. Combine the parsley with the breadcrumbs in a shallow bowl.
  • In a large bowl, combine the egg, milk, Panko breadcrumbs, salt, and pepper. Let it sit for 5 minutes until the breadcrumbs absorb the liquid. Mash with a fork, then add the sausage meat and mix until fully combined.
  • Shape the meat into 16 equal portions, each about 1 1/2-inches in diameter. Stuff each meatball with a piece of cheese by pressing it into the center, then seal the meatball around the cheese.
  • Coat the balls in the aromatic herb mixture and place them on the baking sheet. Give them a light spritz of vegetable oil spray or a gentle brush of oil. You can refrigerate the balls for up to 24 hours at this stage.
  • Place the meatballs in the oven and broil for 10-12 minutes until perfectly golden brown and cooked to perfection.
  • Present the meatballs on a platter with toothpicks inserted and a garnish of fresh chopped parsley. Enjoy while warm.

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