Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini

This meal can be made with less than 10 items - hello Express Lane!

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 9-item grocery list:
  • 2 pounds baby Yukon gold potatoes
  • 1 tub bocconcini, bite size fresh mozzarella in water
  • 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
  • 1 1/2 pounds broccolini
  • 1 head garlic
  • 1 (28-ounce) can San Marzano tomatoes
  • 1/2 cup chicken stock or milk
  • 1 tub grated Pecorino Romano
  • 1 tub good quality fresh pesto from the refrigerated cases of the market
  • On hand:
  • Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.

  • While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.

  • While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.

  • While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.

  • When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.

  • Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.

  • Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.


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    This recipe is featured in:

    Make It 5 Ways: Sausage