Appetizers Karista's Kitchen Kid Friendly Life Around My Table Pork

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce will get your Game Day Party off to a delicious start!

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

It’s that time of year when football food is front and center for the big day. I start planning the menu a few weeks ahead, mapping out all the recipe requests from my family. I include starters like dips and salsas, flavorful salads to balance out all the dips, salsa and chips, assorted desserts and of course meatballs.

This year I’m “stepping up my snack game” and serving these sausage and rice meatballs filled with peperoncini peppers and mozzarella.

Can you just taste all the gooey, spicy, deliciousness?

Pepperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

What makes these meatballs so special are Ranger Craig’s favorite peppers, Mezzetta Imported Greek Golden Peperoncini. I’m not kidding when I tell you that he adds these peppers to everything. Just so we don’t run out, I keep an extra jar in the pantry at all times.

I’m a bit obsessed with these peppers myself. I’ve been known to sneak a fork full of peperoncini right out of the jar for a quick and tasty snack. So when Mezzetta asked if I’d like to create a game day recipe with their peperoncini peppers, I said yes!

Pepperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

I use Mezzetta Imported Greek Golden Peperoncini’s and Deli-sliced Tamed Jalapeno Peppers is many of my recipes. While the Imported Greek Golden Peperoncini are mildly piquant with a slightly fruity flavor, they also have just a hint of heat. These peppers add such distinct flavor to dishes and create something that feels utterly festive.

That’s why I decided I had to use them in my meatballs this year. They deliver just the right amount of heat, saltiness and crunch to the meatballs. Combined with creamy mozzarella, sausage and rice, I’m not sure a meatball could get any better.

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

I’ve also created a tasty little Remoulade style dipping sauce just for these meatballs. The meatballs make an exciting addition to an appetizer or starter table or one of several entrees for a large crowd.

Pepperoncini & Mozzarella Sausage Balls with Remoulade Sauce

I have a feeling everyone at our game day party will be standing around the food table talking about these Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce. I can’t blame them! After testing the recipe this past week, I couldn’t stop talking about them either.

Delicious Wishes and Loads of Love,

Karista

*This post has been sponsored by Mezzetta 

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce
Rate this recipe
7 ratings

Category: appetizer

Cuisine: American

Makes 20-24

Peperoncini & Mozzarella Sausage Balls with Remoulade Dipping Sauce

Ingredients

  • 1 pound of ground mild or sweet Italian sausage
  • 1 cup cooked white sticky rice
  • ½ cup diced Peperoncini peppers
  • 12 small mozzarella balls (Ciliegine), halved and dried with a paper towel
  • ½ - ¾ cup panko bread crumbs
  • 1 cup mayonnaise
  • ½ cup chili sauce
  • 2 cloves garlic, minced
  • ½ lemon, juiced
  • ¼ cup chopped fresh chives

Instructions

  1. Pre-heat the oven to 375F.
  2. In a large bowl, mix together the uncooked ground sausage, white rice and Peperoncini peppers. Take about a tablespoon of the mixture and flatten it out a bit to make a disc. Then place one of the halved mozzarella balls in the center of the sausage disc and then wrap the sausage mixture around the mozzarella to form a ball.
  3. Then roll the sausage ball in the panko bread crumbs, coating thoroughly, and place it on a parchment lined baking sheet. Repeat until all the sausage and mozzarella are gone.
  4. Place the baking sheet in the pre-heated oven and bake for about 25-30 minutes until the sausage balls are golden brown on the outside and the bottom of the balls are nicely browned.
  5. Remove them from the oven and let them rest.
  6. While the sausage balls are baking, whisk together the mayonnaise, chili sauce, garlic, lemon juice and chives.
  7. To serve, place the warm sausage balls on a platter and serve with the Remoulade dipping sauce.
Recipe Management Powered by Zip Recipes Plugin
https://karistaskitchen.com/2019/01/24/pepperoncini-mozzarella-sausage-balls-with-remoulade-dipping-sauce/

Print Friendly, PDF & Email

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.