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.
MOZZARELLA STUFFED MEATBALLS are the ultimate appetizer!
You can have Meatballs stuffed with Mozzarella using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Meatballs stuffed with Mozzarella
- You need 2 slices of white sandwich bread (stale or slightly toasted).
- You need 1/4 cup of breadcrumbs.
- Prepare 1/3 cup of cold milk.
- Prepare 1 lb of ground beef 80/20 mix.
- You need 1/4 lb of ground pork.
- It's 1/2 cup of plus 2 tbls grated Parmesan cheese.
- Prepare 1/4 cup of chopped leaf parsley.
- It's 2 tbls of fresh oregano.
- Prepare 1 tbls of fresh basil.
- Prepare 2 tsp of kosher salt.
- It's 1/2 of medium onion grated (about 1/4 cup).
- It's 2 of minced garlic cloves.
- You need 1/2 of large egg beaten.
- Prepare of Black pepper.
- It's 1/3 cup of olive oil.
- Prepare of Mozzarella cheese (cut into 1/2 inch circles or squares).
Theses Italian meatballs are stuffed with whole milk mozzarella and they are oh so juicy and tender. You better make a double batch of these Mozzarella Meatballs if you want them to last! 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!).
Meatballs stuffed with Mozzarella step by step
- 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..
Bringing more delicious dinner ideas your way! Anyone else think they could eat these meatballs everyday next Little Mozzarella balls straight from heaven, love these blasted things. How to Make The Best Homemade Meatballs. I've always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? It's fun to watch my friends eat these meatballs for the first time.