Mozzarella-Stuffed Meatballs Recipe
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.
- 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
- 1. 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.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta. Yield: 6 servings.
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.
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