Crispy olive stuffed fried sausage meatballs. Planning a party or gathering? These are perfect little appetizers that not only pack a flavor punch, more so they are so easy to eat and who can resist a meatball, especially one stuffed with Italian olives and cheese? A must try for sure!
Inspired by an appetizer
I have to say I love watching cooking competitions on the Food Network. It is a great thing to bring inspiration into your kitchen. These Crispy olive stuffed fried sausage meatballs, were something I saw on a show called Ciao House. It is cast in a villa in Tuscany where chefs compete for the coveted prize. Tuscan is so beautiful and the ingredients are just amazing. The show featured Alex Guarnaschelli and Gabriele Bertaccini. It was in one of these episodes that they made a stuffed sausage meatball, and I was ultimately sold on the idea. Today I am proud and excited to share this wonderful appetizer with you!
Why you want to make these Crispy olive stuffed fried sausage meatballs
If I were to try to convince you to try these, I would start with this:
- They are super crispy delicious!
- Who doesn't love some Italian sausage meat?
- Easy to make
- Take very little time
- Meatballs are always a crowd pleaser
Ingredients for these stuffed meatballs
Now that I have your attention and you are craving these Crispy olive stuffed fried sausage meatballs so much that you want to make them with me. That is exactly what we are going to do. First we need to gather up the ingredients. Here is our list:
- Italian sausages
- Fresh parsley
- Grated Parmigiano
- Italian breadcrumbs
- Day-old bread
- Castelvetrano olives
- Salt and pepper
How to make Crispy olive stuffed fried sausage meatballs
I am one of those organized cook. Planning is key and I do this particular recipe in stages. Here is how we rock it:
- Firstly we have to get our sausage meat all mixed up. Take the sausage and cut the casing off and place the meat into a medium bowl. Now take the day-old bread and take the inside crumb and break it up into a ramekin, and pour the milk over it. Let that sit and allow the bread to soak up the milk.
- Secondly, add the grated Parmigiano, fresh chopped parsley, salt, pepper, and then squeeze the milk out of the bread and place it into the meat mixture. Time to get those hands into the mix and combine all the ingredients until the mixture is well incorporated. Lastly, add some Italian breadcrumbs and mix again. If the mixture is too wet, add more Italian breadcrumbs. Set aside.
- Thirdly, prep the olives by pitting them. Also, cut the cheese into small rectangular pieces big enough to fit into the Castelvetrano olives.
- Fourthly, crack the eggs into a bowl, season with salt and pepper, and whisk. In another shallow dish pour in some Italian breadcrumbs.
- Lastly, time to roll and coat. Take a good tablespoon of the meat mixture, place some cheese into an olive. Flatten the meat in the palm of your hand, place the cheese stuffed olive in the center. Then close the meat all around the olive until it is totally encased. Roll the meat in between your palms forming a nice round meatball.
- Now, place the meatball into the egg wash, rolling it all around so all of the meatball gets the egg wash.
- Place the meatball into the bread crumbs and move it around so the meatball gets covered in the breadcrumbs.
Give the Crispy olive stuffed fried sausage meatballs another roll
After the meatballs are coated in the breadcrumbs, I like to give them a roll in my hands to make sure the breadcrumbs are going to stick. Repeat the whole process until all the meat mixture is used up. You should have 9 beautiful olive stuffed sausage meatballs.
It is fry time
In a deep pan, pour in your peanut or safflower oil. Put enough so the meatballs are almost submerged. Here is how we fry these stuffed meatballs:
- Turn heat on and bring oil to around 350°F. Check it with an oil thermometer.
- Now carefully place the meatballs in and fry till golden brown. You have to turn them in the oil so that they cook evenly. Take them out and place on a paper towel lined plate.
- Ready to serve.
TIP: When frying, especially these Crispy olive stuffed fried sausage meatballs, fry a few at a time so the oil temp doesn't drop too drastically. I fried 3 at a time. However, this also depends on how deep your pan is or if you are using a deep fryer.
Gotta love a golden crispy Crispy olive stuffed fried sausage meatballs
I am seriously drooling. These look so enticing, I even tapped one with a fork to hear that lovely sound of crispiness. The aroma is incredible, and all I can think about is breaking one open to see how moist they are.
Oooh now that is one good looking meatball
Look at the inside of this meatball. That sausage meat is so moist, the olive still vibrant in color, and there is that pool of melted cheese. I just have to have a bite. It is calling me!
Finally, a bite
Okay, this is outrageously tasty. I love the sausage meat, it is so tender, and it meets all the expectation on seasoning that I know from Italian sausage. The outside is super crispy and the stuffed olive inside with that creamy cheese, just a delight for the tastebuds.
And if you like meatballs, we have a few good ones:
- Polpette in bianco like mamma used to make
- Pork and beef Italian meatballs in tomato sauce (Polpette al sugo)
- Spiced Meatballs with Greek Yogurt Mint Sauce
- Albondigas, Spanish-style Meatballs
- Polpette di pane e zucchine all'Arrabbiata
Crispy olive stuffed fried sausage meatballs
Crispy olive stuffed fried sausage meatballs. Planning a party or gathering? These are perfect little appetizers that not only pack a flavor punch, more so, they are so easy to eat and who can resist a meatball, especially one stuffed with Italian olives and cheese? A must try for sure!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: serves 4 people 1x
- Category: Appetizer
- Method: stovetop/oven
- Cuisine: Italian
- 280 g Italian sausage meat
- ⅛ cup grated Parmigiano Reggiano
- ½ cup day-old bread broken up interior crumb (no crust)
- 3 Tbsp milk
- 1 Tbsp fresh chopped parsley
- 9 Castelvetrano olives, pitted
- 9 small pieces of Asiago, cut into rectangles that will fit inside the olives
- 2 eggs
- salt and pepper
- ¾ cup Italian-style fine breadcrumbs
- Peanut oil or safflower oil for frying
- Take the stale bread and toss into a medium ramekin. Pour the milk in and let soak for a couple of minutes.
- In a medium bowl take casing off of sausage and break meat up into the bowl. Add the grated Parmigiano, 1 ½ tablespoons of the Italian-style fine breadcrumbs. Then, squeeze the excess milk from the bread soaking, and place that in with the meat. Discard the milk.
- Give the ingredients a good mix with your hands or a fork, until well incorporated. Add in some fresh chopped parsley and give it another stir. If it seems too wet, add a bit more fine breadcrumbs. If it seams too dry, add a few drops of evo oil. Set aside.
- In another shallow bowl, break the eggs, season with salt and pepper, and whisk until creamy and well blended.
- Pour the remaining fine breadcrumbs into another shallow dish.
- Take the pieces of cheese and place one piece in each pitted olive.
- Take a good tablespoon of the sausage mixture and place in the palm of your hand. Flatten it into a round shape. Take the cheese stuffed olive and place it in the center of the meat patty, then close the meat around the olive and roll it in your hands into a meatball. Repeat this process until all your sausage meat mixture is finished. Place meatballs onto a plate.
- Take a meatball and coat it in the egg mixture. Then, place into the plate with breadcrumbs and roll it around until it is covered all over with the breadcrumbs. Roll it in between the palm of your hands to make sure the breadcrumbs are nice and pressed in the meatball. Place onto a plate. Repeat with all the other meatballs.
- In a deep pot or pan, pour in your oil deep enough so that the meatballs will be slightly submerged in the oil. Turn heat to a medium high setting. Wait for oil to reach 360° F, then slowly and carefully drop the breaded meatballs into the hot oil. Fry in two separate batches so the oil doesn't cool too much.
- Fry the meatballs until beautifully golden brown about 6 - 8 minutes. Internal temperature should read 155° F. Take out meatballs with a spider, let excess oil drip from them, then place on a paper towel lined plate.
- Ready to serve.
Find a good quality Italian sausage, or you can buy coarse ground pork and season with fennel, paprika, red chili flakes, salt and pepper, and mix it until well blended.
Keywords: Stuffed meatball, Italian sausage, Olives, Asiago cheese, Italian stlye breadcrumbs, Parsley, finger food, appetizer, Italian cuisine,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.