BAKED STUFFED MEATBALLS RECIPES

Name: Mozzarella-Stuffed Appetizer Meatballs
Prep time: 15 min
Yield: 24 meatballs
Ingredients: 1 pound lean ground beef; 1/2 cup dried Italian bread crumbs; 1 large Land O Lakes® Egg; 2 tablespoons chopped fresh parsley; 1 teaspoon fennel seed; 1 teaspoon finely chopped fresh garlic; 1/2 teaspoon salt; 1/4 teaspoon pepper; 24 mini fresh mozzarella cheese balls; Marinara pasta sauce, if desired

MOZZARELLA STUFFED MEATBALLS RECIPE | LAND O’LAKES

Mozzarella Stuffed Meatballs Recipe | Land O’Lakes image

Fresh mozzarella is the hidden surprise in these easy and fast meatball appetizers. Use fennel and garlic for bold flavor!

Provided by Land O'Lakes

Categories Ground Beef Appetizer Savory Baking Beef Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 24 meatballs

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1/2 cup dried Italian bread crumbs
1 large Land O Lakes® Egg
2 tablespoons chopped fresh parsley
1 teaspoon fennel seed
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
24 mini fresh mozzarella cheese balls
Marinara pasta sauce, if desired

Steps:

Heat oven to 450°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
Combine all meatball ingredients except cheese and marinara sauce in bowl; mix well. Shape meat mixture into 24 meatballs; press 1 ball cheese into each meatball, covering cheese completely. Place onto prepared pan.
Bake 13-15 minutes or until no longer pink. Insert toothpick into each meatball. Serve with marinara sauce, if desired.

Nutrition Facts : Calories 170 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 2 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 11 grams

STUFFED MEATBALLS! FROM "THE FRESHMAN COOK" AND ITS ...

Stuffed Meatballs! from

Learn to cook and bake with step by step tutorials and photos.

Provided by The Freshman Cook

Ingredients

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