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Mozzarella-Stuffed Meatballs Recipe

Mozzarella-Stuffed Meatballs Recipe photo by Taste of Home

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It’s fun to watch my friends eat these meatballs for the first time. They’re pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

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Mozzarella-Stuffed Meatballs Recipe

Prep: 20 min. Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

Directions

In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Yield: 6 servings.

Nutritional Facts 1 serving (3 each) equals 334 calories, 19 g fat (6 g saturated fat), 86 mg cholesterol, 593 mg sodium, 20 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Mozzarella-Stuffed Meatballs in Taste of Home October/November 2006, p31

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Mozzarella-Stuffed Meatballs

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Reviewed on May. 12, 2013 by bosoxinny

I made these meatballs, following the recipe to a 'T.' For me, they were just OK. If one were to eliminate the salad dressing, I really don't think these meatballs would have any taste at all. I probably won't make again. I actually like better the ones sold at the meat counter in one of the supermarkets in town :(

Reviewed on Jan. 17, 2012 by mlmartinez13

My husband loved them!

Reviewed on Dec. 18, 2011 by Kimberly Hines

I was worried my husband wouldn't like these because he doesn't eat a lot of cheese, but to my surprise he couldn't get enough! (Make sure to enclose the meat around the cheese very well or it will leak out.)

Reviewed on Nov. 28, 2011 by Kimmeyer1967

Love this recipe. If you use cheese sticks it is a little easier!

Reviewed on Jul. 25, 2011 by Lindsey8

My family absolutely loved these meatballs. I made a few changes. I used ground turkey(which gave me really plump meatballs) and I added chopped sun-dried tomatoes to my meatball mixture. I also used a Aged Romano Italian dressing....it was delicious!!! Will definitely do this again

Reviewed on Mar. 16, 2011 by crgex

Excellent recipe. I use bread crumbs instead of cubed bread. This recipe is so good that someone broke into my house and ate all my meatballs. True story.

Reviewed on Oct. 01, 2008 by elbay

To Sharon_KY --- I use Wishbone Italian dressing in the meatballs. Not the House Italian or Robusto Italian, just the regular Italian. It has plenty of herbs and spices and it gives the meatballs a nice flavor. However, if you prefer Zesty Italian, I'm sure it would taste great!

Reviewed on Sep. 14, 2008 by Sharon_KY

I'm looking forward to making these, they sound wonderful.

But I have a question as usual,

The Prepared Italian salad dressing...

Is that store bought in a bottle....Is it Zesty Italian or just Italian...?

Reviewed on Sep. 14, 2008 by MsSherm

My family request this recipe over and over, its a keeper!

Reviewed on Sep. 14, 2008 by elbay

These are delicious! I've never served them with marinara sauce. They don't need it. They make a great cocktail party snack! For dinner, I usually serve them with the Blushing Penne Pasta and that sauce tastes great on these meatballs.