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
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


1Use your favorite spagetti sauce or Meatless Spagetti Sauce
Use your favorite pasta noodles.
2Take 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.
3This 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.
4You will remove the stems from the mushrooms.
5Form 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.
6Fold meat over top and roll in hands for a good 10-15 seconds to seal the meatball good.
7Bake 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.

About this Recipe

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