Mushroom & Provolone stuffed Meatballs

Lynn Socko


And so my addiction of sticking food inside of food continues. These are delicious!!!!


★★★★★ 1 vote

approx 30 large meatballs
30 Min
40 Min


  • 19 oz
    package italian sausage (pork or turkey)
  • 2 lb
    ground round
  • 1 tsp
    italian seasoning
  • 2 tsp
    mrs. dash tomato and basil
  • 2 tsp
    black pepper
  • 2
  • 3/4-1 c
    ground wheat crackers
  • 1/2-3/4 c
    romano/parmesan cheese
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c
  • 1 1/2 pt
    tiny baby brown mushrooms
  • 4-6 oz
    provolone cheese, small cubes

How to Make Mushroom & Provolone stuffed Meatballs


  1. Use your favorite spagetti sauce or Meatless Spaghetti Sauce
    Use your favorite pasta noodles.
  2. Take Italian sausage out of casing and break up into large bowl. Add all ingredients except cubed cheese and mushrooms. Mix together really well. Using an ice cream scoop, scoop out a heaping amount of meat mixture.
  3. This gives you an idea how small the mushrooms are, that is a baby portabello, which is the same size as the small white mushrooms, and the little brown one is what I used.
  4. You will remove the stems from the mushrooms.
  5. Form a ball out of the meat, then press a hole in center, not all the way through!!! Place the mushroom in the center and a pc. of cheese.
  6. Fold meat over top and roll in hands for a good 10-15 seconds to seal the meatball good.
  7. Bake at 325° for 40 min. Once sauce is ready, place meatballs in sauce if desired and simmer a few minutes longer. Serve with your favorite pasta.

Printable Recipe Card

About Mushroom & Provolone stuffed Meatballs

Course/Dish: Beef Meat Appetizers Pork
Regional Style: Italian

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