Mozzarella stuffed meatballs are perfect for hoagies, pasta, your face, life.
This recipe can be done without the cheese altogether, but let’s be real, nobody is doing that. Quite frankly, it’s un-American, and you should be ashamed of yourself. These mozzarella stuffed meatballs are good on hoagies, over spaghetti, or as an appetizer with a bit of marinara. Toss them in a slow cooker with some of your favorite sauce and set it out for your next potluck at work. You’ll be the talk of the office. You and Debra’s cake balls.
Your yield will vary on the size of your balls, thus the 4 to 6 sticks of mozzarella. I cut each stick into 5 pieces each, but you can also change this up if you want your meatballs to be a bit more cheese heavy. Also, you don’t have to use just mozzarella. You can get fancy with a cheese blend if you wanted. Maybe add some provolone and parmesan to mix it up? I leave it to your judgement. Good luck, and enjoy!
Mozzarella Stuffed Meatballs Recipe
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins
1 Lbs Ground Beef
1 Lbs Ground Pork
1/3 Cup Italian Breadcrumbs
1 Egg, Beaten
1 Tbsp Onion Powder
1 Tbsp Worcestershire Sauce
1 Tbsp Italian Seasoning
2 Tsp Garlic Salt
2 Tsp Black Pepper
4-6 Sticks Mozzarella Cheese Snack, Sliced
1-2 Tbsp Olive Oil
Step 1. Preheat your oven to 350 degrees Fahrenheit. Grease a large glass baking dish with olive oil and set aside.
Step 2. Combine all of your remaining ingredients, except your mozzarella, in a large mixing bowl. Hand kneed to work the ingredients evenly together.
Step 3. Wrap each individual cheese nugget with enough meat to form a ball roughly an inch and a half in diameter. Continue until all meat mixture is gone, placing them in the olive oil greased baking dish as you form them.
Step 4. Place the meatballs in the oven and bake for 25 minutes.
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