Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, meatballs stuffed with mozzarella. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Meatballs stuffed with Mozzarella is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Meatballs stuffed with Mozzarella is something which I have loved my whole life.
Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce. Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it.
To begin 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:
- Make ready white sandwich bread (stale or slightly toasted)
- Get breadcrumbs
- Get cold milk
- Make ready ground beef 80/20 mix
- Get ground pork
- Make ready plus 2 tbls grated Parmesan cheese
- Take chopped leaf parsley
- Make ready fresh oregano
- Make ready fresh basil
- Prepare kosher salt
- Get medium onion grated (about 1/4 cup)
- Make ready minced garlic cloves
- Prepare large egg beaten
- Take Black pepper
- Take olive oil
- Prepare Mozzarella cheese (cut into 1/2 inch circles or squares)
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. Made with a fresh mozzarella cheese filling, the meat mixture is flavored with Italian.
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.
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! Oooey, gooey, cheese-stuffed meatballs will make everyone swoon. Wrap the patty around the cheese and form into a ball. A big, fat, juicy meatball stuffed with melty mozzarella cheese, that's what.
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