Rebecca's Cooking Journal

salt and pepper

Mozzarella Stuffed Chicken Sausage Balls with Tomato-Basil Sauce

I have really been enjoying watching Rachel Ray’s shows, simply because she inspires me to think of dinner as a “meal” not just a “main dish.” Last night we made her chicken sausage balls. Becasue I couldn’t get chicken sausage, I made them with pork Italian sausage, which my husband really appreciated. With two pounds of meat, I only could make eight balls — the boccocini were rather large.

I would have liked more cheese per meatball, but I struggled to get it to stay together. Any secrets for improving that?

On the other hand, it was really very tasty with the tomato-pesto sauce. And it was very easy.

I essentially made Rachel Rays’ entire menu, except I roasted asparagus instead of broccolini. Get the recipe from Rachel Ray >>>

NB 8/16/2009: I had to close comments on this post due to an abundance of spam: please email me (rebecca at rebeccareid dot com) any comments you may have.

Tags: , , , , ,

Comments are closed.