MOZZARELLA-STUFFED MEATBALLS RECIPE: HOW TO MAKE IT
It’s fun to watch my friends eat these meatballs for the first time. They’re pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil over medium heat, in batches, until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.
Nutrition Facts : Calories 311 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 846mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
BUDDY'S EASY MEATBALLS | JAMIE OLIVER RECIPES
There’s not much chopping with this easy recipe, simply grate all the veg on a box grater, then squish and scrunch everything together for super-tasty veg-packed meatballs.
Total Time 1 hours 15 minutes
Yield 6 (makes 24 little meatballs)
Number Of Ingredients 11
Steps:
- Peel the onion and 2 cloves of garlic. Coarsely grate them on a box grater with the courgette and mushrooms, then tip everything into a large frying pan on a medium heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until softened.
- Tip the cooked vegetables into a bowl and leave to cool. Add the minced beef and pork into the cooled vegetables along with the breadcrumbs. Finely grate in most of the Parmesan cheese and crack in the egg, then season with a little black pepper. With clean hands, squish and squash the mixture together until it’s all nicely combined. Now wash your hands!
- With wet hands, take tablespoons of the mixture and shape into 24 little balls. Pop them onto a tray and leave in the fridge to firm up for 10 minutes or so. Wash your hands again.
- Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil. Add the balls into the pan and cook for 8 to 10 minutes, or until golden brown and gnarly all over, turning regularly.
- Peel and finely chop the remaining garlic cloves. Create a little space in the pan in between the meatballs, add the garlic for 2 minutes, then pour in the passata. Give the pan a gentle shake so the balls are evenly coated in the sauce. Simmer for 30 minutes, or until the meatballs are cooked through and the sauce is thick and delicious, stirring occasionally.
Nutrition Facts : Calories 209 calories, FatContent 9.5 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 19.3 g protein, CarbohydrateContent 11.2 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0.4 g salt, FiberContent 2.1 g fibre
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