Mozzarella-Stuffed Meatballs

Mozzarella-Stuffed Meatballs

  • 1.5 lbs. of your favorite ground meat â?? beef, turkey, pork, or veal or any combination

  • 1.5 c breadcrumbs or crushed crackers

  • 1 onion, chopped fine or grated

  • 2 eggs

  • 1 tbsp. Worcestershire sauce

  • 1 tsp. garlic powder

  • 1 tsp. parsley flakes

  • 3/4 c grated Parmesan cheese

  • 8 oz. mozzarella cut into ¼- ½ cubes (cheese sticks work well)

Preheat oven to 350°F. In a bowl, combine meat with onions, spices, Parmesan cheese, egg and breadcrumbs. Grabbing a small amount of the meat mixture in one hand, form a small cup shape from it and place a piece of cheese in the indentation. Form the meat around the cheese, careful to seal it as well as possible before placing on a rack inside a baking sheet. Repeat until you run out of meat, cheese, or both. Depending on how big you make them, you should get about 34. Bake approximately 20 minutes or until cooked through. I like to add mine to my pasta sauce and bring it up to a simmer before serving.

Italian Gravy/Sauce

  • 1 onion diced small

  • 4 garlic cloves chopped

  • 2 tbs olive oil

  • 1 lg. can petite diced tomatoes

  • 1 lg .can tomato sauce

  • 1 tbs. tomato paste

  • 1 tsp. salt

  • ½ tsp. black pepper

  • ½ tsp. red pepper flakes

  • 1 cup red wine

  • 2 tsp. Italian Seasoning

Sauté onions and garlic in olive until translucent and then add rest of ingredients

in sauce pan and simmer for about 30 minutes to let flavors infuse one another

Add meatballs to sauce and serve over your favorite pasta.