These are so easy to make. The easiest way is to prepare the meatball dough. Then, make even balls by using a mini ice cream or cookie dough dispenser. Then take that little ball in your hand and place a small piece of mozzarella cheese inside. Re-roll the ball so it coats the cheese completely and then bake them. When you cut down the middle of these, you will see what an amazing goo of cheese will ooze out! One of my favorite things to do with this is prepare the dough and roll the balls in cheese in advance and save them frozen for future use.
Check out what our friends over at The Recipe Critic had to say about this:
“Mozzarella Stuffed Meatballs are a fun twist on the classic recipe – serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!”
Oh yes! These are a great appetizer at a party served with a nice crusty baguette!
Ingredients
1 and ½ pounds ground beef (85-90% lean)
⅓ cup Panko breadcrumbs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
1 egg
2 tablespoons water
6 ounces Kraft mozzarella cheese, cut into ½ inch cubes
3 cups Barilla marinara sauce (homemade or store bought), warmed
2 tablespoons chopped fresh parsley
cooking spray
Instructions
Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done – do not overcook or the cheese filling may start to spill out.
Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.
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Quick Tip: To save time, use chopped string mozzarella cheese.
Thanks again to The Recipe Critic for this amazing recipe.
