HOW TO MAKE CHEESE FILLED MEATBALLS RECIPES

Name: Cheese-Stuffed Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6
Ingredients: 4 string cheese packets; 1/2 lb. ground beef; 1/2 lb. ground pork; 1 c. breadcrumbs; 1 egg; 1/4 c. chopped parsley (divided); 2 garlic cloves, minced; 1/4 c. Parmesan, plus more for serving; salt; Pepper; 1 tbsp. olive oil; 1 15-oz. jar marinara

CHEESE-STUFFED MEATBALLS RECIPE - DELISH.COM

Cheese-Stuffed Meatballs Recipe - Delish.com image

Anything cheese-stuffed is better and this Cheese-Stuffed Meatballs recipe from Delish.com proves that.

Provided by Lauren Miyashiro

Categories appetizers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6

Number Of Ingredients 12

Ingredients

4 string cheese packets
1/2 lb. ground beef
1/2 lb. ground pork
1 c. breadcrumbs
1 egg
1/4 c. chopped parsley (divided)
2 garlic cloves, minced
1/4 c. Parmesan, plus more for serving
salt
Pepper
1 tbsp. olive oil
1 15-oz. jar marinara

Steps:

Cube string cheese into 1” cubes and set aside. In a medium bowl, combine ground beef, pork, breadcrumbs, eggs, 2 tablespoons of parsley, garlic cloves and Parmesan. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into small ball (about 2 tablespoons) and press 1 cube mozzarella into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 12 minutes, or until cooked through. Serve warm. Garnish with more parsley and Parmesan if desired.

CHEESE-STUFFED MEATBALLS RECIPE - FOOD.COM

Cheese-Stuffed Meatballs Recipe - Food.com image

I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

Steps:

In a large bowl, combine the milk and bread crumbs.
Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
Mix ingredients briefly with hands.
Form into 2 inch balls.
Seal cheese cube into center of each meatball.
In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
Transfer meatballs to tray (lined with paper towels).
Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
Add meatballs, cover and reduce heat to medium-low.
Cover, simmer for 30 minutes.
Uncover and cook for 10 minutes more.
Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

Nutrition Facts : Calories 486.7, FatContent 30.7, SaturatedFatContent 12.2, CholesterolContent 171.8, SodiumContent 1306.9, CarbohydrateContent 19.2, FiberContent 2.7, SugarContent 6.8, ProteinContent 33

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