Ingredients
Units Scale
- 1 pound Johnsonville Sausage
- 2 slices of sandwich bread (torn into small pieces)
- 1 large egg
- 3 tablespoons 2% or whole milk
- 2 tablespoons chopped fresh parsley
- 1 teaspoon finely chopped fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces Galbani mozzarella (divided)
- 16 ounces Barilla pasta (I used Farfalle)
- 24 ounces Barilla pasta sauce
Instructions
- Heat oven to 450°F. Line 15x10x1-inch baking pan with foil. Spray with non-stick baking spray. Top with a cooling rack (for draining).
- Remove Johnsonville sausage from casing. Place in a bowl and break it up.
- Add all the remaining meatball ingredients except cheese in a bowl. Mix well.
- Shape mixture into 24 meatballs. Press 1 cheese cube into the center of each meatball. Use your hands to cover meat mixture over cheese completely. Place on prepared rack.
- Bake for about 13-15 minutes or until no longer pink. Serve with Barilla pasta and sauce, if desired. Sprinkle with remaining mozzarella cheese (or save for another use).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Italian