The Sausage and Rapini Meatballs with potatoes, simple and deliciously cheesy, are really wonderful to enjoy because they offer a unique delicious flavor with a cheesy heart.
A second course worth trying, it will surely win you over, very simple to prepare, great baked, but irresistible fried!
But how? You may ask, does the sausage become the filling of the meatballs? Indeed it does.
From their ‘marriage’ comes out this dish of goodness that is absolutely worth trying.
Even if you have friends over for lunch or dinner, this dish will surely be very appreciated because the combination of vegetables, meat, and potatoes is truly delicious.
The rapini, a predominantly Neapolitan vegetable, can be replaced with other vegetables like broccoli, turnip tops, or rapini.
Rapini is a vegetable rich in properties with few calories and lots of fiber, free of cholesterol. Great supply of minerals, particularly potassium, magnesium, iron, and phosphorus.
Particularly rich in calcium, it contains vitamins A and C. Highly recommended in the diet. Here’s how to prepare this simple and tasty dish for a dinner with a unique and special flavor.
A simple and practical dish, you can use the vegetables and cured meats you like most.
The kitchen, as we have often said, is the realm of imagination and creativity. Many recipes that crowd our kitchens are the result of creative improvisations that have led to culinary successes.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Frying, Air Frying, Electric Oven
- Cuisine: Italian
- Energy 367.75 (Kcal)
- Carbohydrates 23.36 (g) of which sugars 1.89 (g)
- Proteins 16.38 (g)
- Fat 23.88 (g) of which saturated 2.46 (g)of which unsaturated 8.14 (g)
- Fibers 3.71 (g)
- Sodium 942.05 (mg)
Indicative values for a portion of 139 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sausage and Rapini Meatballs
- 1 bunch rapini (weight after cleaned and cooked 14 oz)
- 2 potatoes (medium)
- 2 eggs
- 2 sausages
- 4 oz smoked provola (or mozzarella or galbanino etc.)
- to taste bread crumbs
- 1 clove garlic
- salt
- pepper
- to taste peanut oil
Tools
- Pan
- Pot
- Colander
- Potato Masher
- Absorbent Paper
- Bowl
Steps for Sausage and Rapini Meatballs
First, scrub the potatoes thoroughly to remove all potential impurities: soil, sprouts, soft spots, etc.
Then boil them in a pot with plenty of water for about 30 minutes.
(Cooking times may vary depending on the size of the potatoes).
To check the cooking, insert a toothpick into a potato; if it easily reaches the center, they are done.
Remove the peel and pass through a potato masher, let cool.
Meanwhile, start cleaning the rapini (or turnip tops):
Remove the yellowed and damaged leaves, cut the stalk of the broccoli shoots by trimming the toughest and thickest part up to where the leaves start.
Clean the rapini well and wash about 3 times.
In a large pan, brown two cloves of garlic with extra virgin olive oil; when the garlic starts to color, remove it from the oil and add the rapini.
Let cook for about 5 minutes, once cooked, let cool and chop with a knife.
In a separate pan, crumble the sausages and sear them with a little oil until crispy.
In a bowl where we have the mashed potatoes, add the crumbled sausages, chopped rapini, chopped provola, grated cheese and finally the eggs.
(Keep some pieces of provola).
Adjust for salt and pepper and mix.
Work until obtaining a homogeneous and compact mixture, then let it rest for at least half an hour in the refrigerator.
With slightly damp hands, form the meatballs and place a cube of smoked provola (or mozzarella) in the center of each one. Close and seal well.
Roll them in the breadcrumbs one by one.
Heat the seed oil in a pan, fry the meatballs, browning them evenly on all sides, and then drain on kitchen paper.
The sausage and rapini meatballs are ready, serve them hot or warm.
Enjoy your meal.
Tips
For oven baking: (place them on a baking tray lined with parchment paper. Drizzle with a few tablespoons of extra virgin olive oil and bake in a preheated oven at 350°F for about 30 minutes).
For air frying: (Place the meatballs in the air fryer basket, brush with an oil brush. Cook at 350°F for about 12/15 minutes).
However, the times may vary depending on the size of the meatballs, so check.
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FAQ (Questions and Answers)
What potatoes should I use?
Floury or red potatoes or potatoes for gnocchi.
Can I substitute the sausage?
Yes, you can certainly use bacon or diced cooked ham or why not, some good mortadella.
Do I have to use rapini?
You can use spinach, chard, or broccoli.
