Meatballs stuffed with Mozzarella. Learn how to make these delicious meatballs stuffed with mozzarella! Serve over your favorite pasta or make into an amazing meatball sub. Fresh mozzarella is the hidden surprise in these easy and fast meatball appetizers.
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.
Give meatballs a makeover by using chicken mince and stuffing with oozy mozzarella.
You can have Meatballs stuffed with Mozzarella using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Meatballs stuffed with Mozzarella
- It's 2 slices of white sandwich bread (stale or slightly toasted).
- It's 1/4 cup of breadcrumbs.
- It's 1/3 cup of cold milk.
- It's 1 lb of ground beef 80/20 mix.
- It's 1/4 lb of ground pork.
- Prepare 1/2 cup of plus 2 tbls grated Parmesan cheese.
- Prepare 1/4 cup of chopped leaf parsley.
- You need 2 tbls of fresh oregano.
- You need 1 tbls of fresh basil.
- You need 2 tsp of kosher salt.
- Prepare 1/2 of medium onion grated (about 1/4 cup).
- You need 2 of minced garlic cloves.
- It's 1/2 of large egg beaten.
- You need of Black pepper.
- Prepare 1/3 cup of olive oil.
- Prepare of Mozzarella cheese (cut into 1/2 inch circles or squares).
Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bringing more delicious dinner ideas your way! Anyone else think they could eat these meatballs everyday next week and be completely happy?! Heaven knows my family could and practically did last week, lol!
Meatballs stuffed with Mozzarella instructions
- 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..
My boys devoured these gorgeous beef balls and are. Stuff each meatball with a chunk of mozzarella for a melty-cheesy surprise that the kids love! You know the meatballs are cooked when the mozzarella just starts to ooze out (yum!). Squish mozzarella cube into the center and pull the edges of the meat ball around it until it's a new ball again. make the meatballs first, then put them in a hot skillet with oil to sear the finished meatballs on the outside a bit. has to be pretty hot, otherwise you're just cooking them in a frying pan and the. By The Good Housekeeping Test Kitchen.