Cheesy sausage pops
Discover the ultimate Cheesy Sausage Pops recipe! Made with ground beef, mozzarella cheese, and a blend of fresh carrot and onion, these savory bites are perfect for any occasion. Coated in bread crumbs and pan-fried to golden perfection, they're easy to make and irresistibly delicious.
- 29 Apr 2024
- Cook time 20 min
- Prep time 35 min
- 14 Servings
- 8 Ingredients
Cheesy sausage pops are a delicious and unique twist to the traditional meatball recipe. These savory morsels are packed with flavorful ingredients like ground beef, mozzarella cheese, and a touch of fresh vegetables. Perfect for appetizers or a fun dinner option, they are sure to be a hit with both kids and adults alike.
Ingredients:
Instructions:
- Grate 1 carrot using a fine grater.
- Finely chop 1 onion.
- Shred 1/2 cup of mozzarella cheese if not pre-shredded.
- In a large mixing bowl, combine 18 oz of ground beef, the grated carrot, chopped onion, and shredded mozzarella cheese.
- Crack the egg into the mixture and add 1/2 cup of bread crumbs.
- Season with salt and pepper to taste (optional).
- Mix thoroughly until all ingredients are well incorporated.
- Using your hands, shape the meat mixture into small balls or 'pops'. Each should be about the size of a golf ball.
- Place 1/2 cup of all-purpose flour in a shallow dish.
- Roll each meatball in the flour, ensuring each ball is evenly coated. Shake off any excess flour.
- In a large frying pan, pour in 1/2 cup of olive oil and heat over medium-high heat until hot but not smoking.
- Carefully place the flour-coated meatballs into the hot oil.
- Fry the meatballs in batches if necessary to avoid overcrowding the pan.
- Cook each meatball for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Use tongs or a fork to turn the meatballs and ensure even cooking on all sides.
- Once cooked, remove the meatballs from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the cheesy sausage pops hot as a delicious appetizer or snack.
Tips:
- 1: For even cooking, make sure to form the sausage pops into uniform sizes.
- 2: Refrigerate the mixture for about 30 minutes before shaping the pops to make them easier to handle.
- 3: Finely grate the carrot and onion to integrate them better into the mixture and enhance their flavors without overpowering the dish.
- 4: If you prefer a crispier texture, consider baking the sausage pops at 400°F (200°C) for 15-20 minutes instead of frying them in olive oil.
- 5: To add some spice, include a pinch of red pepper flakes to the mixture.
- 6: Serve the sausage pops with a variety of dipping sauces like marinara, ranch, or a spicy aioli for added flavor.
Cheesy sausage pops are easy to make and incredibly versatile. Whether served as appetizers or part of a main course, their crispy exterior and gooey cheese-filled center will leave everyone asking for more. Don't forget to experiment with dipping sauces to elevate their taste even further!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 0.55g | 1% |
| Sugar 0.92g | 1% |
| Fat | |
| Fat 18g | 20% |
| Saturated 4.52g | 15% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 36mg | 6% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.88mg | 12% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 0.90mg | 1% |
| Vitamin E 0.14mg | 1% |
| Vitamin K 1.55ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 1.80mg | 16% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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