Meatballs stuffed with Mozzarella

Name: Meatballs stuffed with Mozzarella
Cuisine: American
Ingredients: 2 slices white sandwich bread (stale or slightly toasted); 1/4 cup breadcrumbs; 1/3 cup cold milk; 1 lb ground beef 80/20 mix; 1/4 lb ground pork; 1/2 cup plus 2 tbls grated Parmesan cheese; 1/4 cup chopped leaf parsley; 2 tbls fresh oregano; 1 tbls fresh basil; 2 tsp kosher salt; 1/2 medium onion grated (about 1/4 cup); 2 minced garlic cloves; 1/2 large egg beaten; Black pepper; 1/3 cup olive oil; Mozzarella cheese (cut into 1/2 inch circles or squares)

Spice Mix @spicemix

Fulshear, TX

Meatballs stuffed with Mozzarella

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Ingredients

2 sliceswhite sandwich bread (stale or slightly toasted)
1/4 cupbreadcrumbs
1/3 cupcold milk
1 lbground beef 80/20 mix
1/4 lbground pork
1/2 cupplus 2 tbls grated Parmesan cheese
1/4 cupchopped leaf parsley
2 tblsfresh oregano
1 tblsfresh basil
2 tspkosher salt
1/2medium onion grated (about 1/4 cup)
2minced garlic cloves
1/2large egg beaten
Black pepper
1/3 cupolive oil
Mozzarella cheese (cut into 1/2 inch circles or squares)

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Steps

1

Grate the white bread or pulse into crumbs in a food processor, then In a small bowl toss the food processed bread crumbs with milk to re-hydrate.
2

In a large bowl, combine the bread crumbs, milk bread, beef, pork, Parmesan, herbs, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
3

Cut out small circles of mozzarella to stuff meatballs.
4

Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls around the mozzarella. (Packing the meat mixture too tightly together will result in tough meatballs). Make sure no seams or holes are in the meatballs or the cheese will leak out.
Refrigerate for at least 1 hour or up to 24 hours.
5

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
6

Use a stock pot or large sauce pan and put all the meatballs in the pot and pour in marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 to 30 minutes. The cheese in the meatballs will start to melt when the meatballs are ready.
7

Note* remember if you cook the meatballs too long the cheese could break out of the meatballs.

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Cooksnaps

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Spice Mix @spicemix

on October 01, 2019 17:17

Fulshear, TX

Me and my family love to cook, from wife and parents to in-laws, sisters, and cousins. my wife is Mexican and I am indian but our love for food is not about our ethnicity. we cook what we love. some of our favorite cuisines are Italian, BBQ, American, Mexican, Indian, French, Caribbean, and whatever else we may see on TV or try while we are out. We don't always succeed on our first shot but we will keep trying till we get what we like. Some items take longer to get it right because it is more than just ingredients, it's the technique and timing that makes some things twist from good to great!We have also just creates a YouTube channel where we make homemade recipes in fast time, we are about information and food, would love for you to come check us out. Not in this for promotions just keeping our love and hobby alive to as many people who want it.Spice Mix YouTube channel.https://youtu.be/PzjX2YXOego