Easiest Way to Prepare Speedy Meatballs stuffed with Mozzarella

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, meatballs stuffed with mozzarella. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Meatballs stuffed with Mozzarella is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Meatballs stuffed with Mozzarella is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook meatballs stuffed with mozzarella using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Meatballs stuffed with Mozzarella:

1. Make ready 2 slices white sandwich bread (stale or slightly toasted)
2. Make ready 1/4 cup breadcrumbs
3. Prepare 1/3 cup cold milk
4. Prepare 1 lb ground beef 80/20 mix
5. Take 1/4 lb ground pork
6. Make ready 1/2 cup plus 2 tbls grated Parmesan cheese
7. Get 1/4 cup chopped leaf parsley
8. Get 2 tbls fresh oregano
9. Make ready 1 tbls fresh basil
10. Take 2 tsp kosher salt
11. Prepare 1/2 medium onion grated (about 1/4 cup)
12. Take 2 minced garlic cloves
13. Make ready 1/2 large egg beaten
14. Prepare Black pepper
15. Make ready 1/3 cup olive oil
16. Prepare Mozzarella cheese (cut into 1/2 inch circles or squares)

Steps to make Meatballs stuffed with Mozzarella:

1. 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.
2. 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.
3. Cut out small circles of mozzarella to stuff meatballs.
4. 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.
5. 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.
6. 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.
7. Note* remember if you cook the meatballs too long the cheese could break out of the meatballs.

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