Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Stuffed Pork Italian Sausage Meatballs

Stuffed Pork Italian Sausage Meatballs


  • 1 1/2 pound Eagle Ridge® Pork Italian Sausage, Bulk (Item# 51532)
  • 1/4 cup plain bread crumbs
  • 1/4 cup whole milk
  • 2 tablespoons Villa Frizzoni® Extra Virgin Olive Oil (Item# 23158)
  • 8 to 10 green chard leaves, ribs removed, roughly chopped (4 1/2 to 5 cups)
  • Salt and pepper
  • 1/4 cup Cobblestreet Market™ Goat Cheese, Crumbled (Item# 12854/18816)


  1. Preheat the oven to 350 degrees F.
  2. Meanwhile, in a large bowl, combine sausage, bread crumbs, milk and salt, mixing until well incorporated. Divide mixture evenly into 8 rough patties, about 3 inches across, and set aside.
  3. In a medium skillet over medium heat, warm olive oil. Add chard, season with salt and pepper, and cook, stirring occasionally, until chard is tender, about 3 minutes. Remove from heat.
  4. Spoon chard evenly onto 4 of patties, leaving a 1/2-inch border around edges, then top each with 1 tablespoon goat cheese. Top with remaining 4 patties. Seal edges of each patty “sandwich,” then gently form sandwiches into balls.
  5. Arrange meatballs on a non-stick rimmed baking sheet and bake until the internal temperature is 160 degrees F., 40 to 45 minutes.
  6. Remove from the oven and let rest for 3 minutes before serving.

No video selected.