Mike's Molten Meatballs

Name: Mike's Molten Meatballs
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 lb Fresh Ground Sirloin; 1/2 lb Fresh Ground Pork; Low Melt Cheeses [your choosing-see options below]; 1/2 cup Fine Minced White Onions; 1/2 cup Grated Parmesan Cheese; 1/2 cup Fresh Chopped Parsley [+ 1/2 cup reserve]; 2 tbsp Fresh Minced Garlic [+ 1 tbs reserve]; 1 cup Progresso Italian Bread Crumbs; 1 tbsp Fresh Chopped Basil [+ 1 tablespoon reserve]; 1 tbsp Sun Dried Tomatoes [+ 1 tbs reserve]; 1 large Egg + 1 Additional Yolk; 1/2 tsp Each: Oregono - Red Pepper Flakes - Onion Powder; Salt And Fresh Ground Black Pepper; 1/2 cup [reserved] Fresh Chopped Parsley; 1 tbsp [reserved] Sun Dried Tomatoes; 1 tbsp [reserved] Fresh Minced Garlic; 1 tbsp [reserved] Fresh Basil; 2/3 cup Chopped Purple Onions; 1/2 cup Celery With Leaves; 1/4 tsp Crushed Fennel Seeds; 3 large Diced Roma Tomatoes; 1 can 14 oz Crushed Tomatoes [with oregono and basil]; 1 can 24 oz Quality Marinara Sauce; 1/4 cup Quality White Wine; 2 tbsp Olive Oil; Fresh Chopped Parsley; Onion & Garlic Powder [dash on meatballs before baking]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's important to use a quality Marinara Sauce with these meatballs as opposed to a Spaghetti Sauce.

I have a friend in Paris who constantly sends me artisanal cheeses from her area. So, we've made countless forms of these meatballs. Oddly enough - we've never had a bad one. With that, this really is a great way to get your kids to try new cheeses!

It's important to use a quality Marinara Sauce with these meatballs as opposed to a Spaghetti Sauce.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's important to use a quality Marinara Sauce with these meatballs as opposed to a Spaghetti Sauce.

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Ingredients

20 mins

4 servings

Meatballs
1/2 lbFresh Ground Sirloin
1/2 lbFresh Ground Pork
Low Melt Cheeses [your choosing-see options below]
1/2 cupFine Minced White Onions
1/2 cupGrated Parmesan Cheese
1/2 cupFresh Chopped Parsley [+ 1/2 cup reserve]
2 tbspFresh Minced Garlic [+ 1 tbs reserve]
1 cupProgresso Italian Bread Crumbs
1 tbspFresh Chopped Basil [+ 1 tablespoon reserve]
1 tbspSun Dried Tomatoes [+ 1 tbs reserve]
1 largeEgg + 1 Additional Yolk
1/2 tspEach: Oregono - Red Pepper Flakes - Onion Powder
Salt And Fresh Ground Black Pepper
Marinara Sauce
1/2 cup[reserved] Fresh Chopped Parsley
1 tbsp[reserved] Sun Dried Tomatoes
1 tbsp[reserved] Fresh Minced Garlic
1 tbsp[reserved] Fresh Basil
2/3 cupChopped Purple Onions
1/2 cupCelery With Leaves
1/4 tspCrushed Fennel Seeds
3 largeDiced Roma Tomatoes
1 can14 oz Crushed Tomatoes [with oregono and basil]
1 can24 oz Quality Marinara Sauce
1/4 cupQuality White Wine
2 tbspOlive Oil
Garnishes
Fresh Chopped Parsley
Onion & Garlic Powder [dash on meatballs before baking]

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Steps

20 mins

1

Chop and mix everything in the Meatball section well including grated parmesan but excluding your larger chunks of cheese to be placed in the center of your meatballs.
2

° Use any low melting cheese you'd like. Even Velveeta chunks work well with these meatballs for the kids. ° Know you can use high melt cheeses, you'll just have to use grated or rough chop forms of them. ° Babybell [pictured below] makes some great low melt cheeses including Motzerella. ° Swiss, Provolone, Sharp Cheddar, Brie, Parmesean, Edam, Mexican, String and Garlic Cheeses are other delicious options.
3

Roll into slightly larger than golf ball sized balls and place cheese of your choosing into the center. Seal cheese tightly with meat mixture.
4

Chop and mix all vegetables with olive oil, seasonings and white wine in the Marinara Sauce section in a pot. Fry until onions are translucent. About 2 - 3 minutes. Add your crushed tomatoes and marinara sauce and simmer for 15 minutes longer.
5

Sprinkle meatballs with garlic and onion powder on baking tray. Bake these at °450 for 20 - 30 minutes - depending upon their size. Look for any meatballs that have bursted their cheese. Those are great indicators of doneness.
6

Serve piping hot meatballs with a dollop of marinara on top. Garnish with fresh parsley and a side of heated marinara for dipping. Enjoy!

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MMOBRIEN @cook_2891564

on March 06, 2015 17:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Molten Meatballs

Mike's Molten Meatballs

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