Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, meatballs stuffed with mozzarella. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Meatballs stuffed with Mozzarella is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Meatballs stuffed with Mozzarella is something which I’ve loved my entire life. They are fine and they look wonderful.
Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce. Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
To get started with this recipe, we must prepare a few components. You can have meatballs stuffed with mozzarella using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Meatballs stuffed with Mozzarella:
- Take 2 slices white sandwich bread (stale or slightly toasted)
- Prepare 1/4 cup breadcrumbs
- Prepare 1/3 cup cold milk
- Make ready 1 lb ground beef 80/20 mix
- Make ready 1/4 lb ground pork
- Take 1/2 cup plus 2 tbls grated Parmesan cheese
- Get 1/4 cup chopped leaf parsley
- Take 2 tbls fresh oregano
- Take 1 tbls fresh basil
- Prepare 2 tsp kosher salt
- Prepare 1/2 medium onion grated (about 1/4 cup)
- Prepare 2 minced garlic cloves
- Make ready 1/2 large egg beaten
- Take Black pepper
- Prepare 1/3 cup olive oil
- Get Mozzarella cheese (cut into 1/2 inch circles or squares)
MOZZARELLA STUFFED MEATBALLS have a melty, cheesy center and are nestled in my favorite low carb marinara sauce. The centers of these homemade meatballs are stuffed with a chunk of mozzarella cheese that gets all soft and melty in the oven. This recipe for mozzarella-stuffed meatballs is easy to make and fun to eat. They are low-carb because no bread or breadcrumbs are used in the meat mixture, and lower in fat becase they are baked instead of fried.
Instructions to make Meatballs stuffed with Mozzarella:
- Grate the white bread or pulse into crumbs in a food processor, then In a small bowl toss the food processed bread crumbs with milk to re-hydrate.
- In a large bowl, combine the bread crumbs, milk bread, beef, pork, Parmesan, herbs, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
- Cut out small circles of mozzarella to stuff meatballs.
- Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls around the mozzarella. (Packing the meat mixture too tightly together will result in tough meatballs). Make sure no seams or holes are in the meatballs or the cheese will leak out. - Refrigerate for at least 1 hour or up to 24 hours.
- Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
- Use a stock pot or large sauce pan and put all the meatballs in the pot and pour in marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 to 30 minutes. The cheese in the meatballs will start to melt when the meatballs are ready.
- Note* remember if you cook the meatballs too long the cheese could break out of the meatballs.
Made with a fresh mozzarella cheese filling, the meat mixture is flavored with Italian. These succulent mozzarella stuffed meatballs have a crispy coating topped with a simple marinara sauce and a sprinkle of fresh basil. They're the perfect two-bite appetizer to pass around during the holiday season, or anytime you have a special gathering! Dare to pair these mozzarella stuffed italian meatballs with Alamos Malbec wine! These meatballs are perfect to serve as an appetizer or with pasta!
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