Cheese-Stuffed Meatballs

Awhile ago, before the Chiplet arrived, K had to do a work trip. He was gone for a few days, which made my evenings fairly quiet and slow. One of these nights, I decided to make a huge batch of meatballs. I made enough for us to eat for dinner twice, and to save for future meals post Chiplet. Sauce included! These were really yummy meatballs with the cheese inside. You can make them as small as you like, but ours were on the more normal size since I was making so many (about 100). I doubled the recipe below because I figured that if you’re going to make meatballs, you may as well make a double batch to save. Right?

 

Directions for Cheese-Stuffed Meatballs

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella.

When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through.

Serve.

Directions for Cheese-Stuffed Meatballs (without pictures)

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella. When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through. Serve.

Continue reading

Advertisements

Tips-y Tuesdays: Pasta Machines

If you follow me on Twitter, you will know that I was super excited about a Christmas present from my husband K. Pasta maker attachments for my stand mixer! I’ve been making pasta with my by-hand pasta machine, but it’s been difficult and messy. The main issue is that I couldn’t attach the machine to my countertop because my counter is too thick for it. So, I end up trying to hold it in place while cranking the pasta. And, it is still pretty easy, but you obviously need a little muscle effort (maybe a fancier one is better, but mine was only $40 at a discount store), which is difficult when trying to hold a wobbly machine. Well, I heard the stand mixer attachments worked well, but I didn’t want to spend $150 on them.

Continue reading

Rigatoni with Sausage and Fennel

This is a great make ahead dish and looked mediocre before baking it, even if you don’t have to according to Ina.

Continue reading

Spaghetti Pie (take two)

First off, today’s post is brought to you by Pi Day! 😀 Happy 3-14!

I’ve made spaghetti pie before and enjoyed it, but this time I had learned from last time. I added more black pepper (I probably could have added more, even), and I used my food processor for the cheese! This recipe is super easy and simple, but grating all of that cheese can take forever. I decided to give it a whirl (pun intended) and it was awesome. Grating and clean-up was faster than grating the cheese by hand, for sure.

Continue reading

Ina’s Weeknight Bolognese

I made this sauce around Halloween time because it sounded good, easy, and worked with our schedule of many activities. I was able to make the sauce one night while baking that night’s dinner. This way, we had easy sauce ready to go with some pasta. We ended up having enough for a few nights because this made a lot of sauce and we don’t go nuts with our sauce. I opted out of adding the Parmesan and basil to the sauce directly, until I was ready to serve. I also had some without and didn’t miss it. We liked how the sauce was rich in flavor from the beef and wine, but was still a bit sweet from the tomatoes. And, because you use crushed tomatoes, there is no blending needed so you could make this while a baby was sleeping! (That means I am saving this for future meals, too.)

Continue reading

Mixed Bag Mondays: Doughy Issues

Working with dough can be very hit or miss for me. Sometimes I get great results, and most times I feel like I have failures. It’s hard to tell how much is me and how much is a fault of the recipes. Regardless, I keep looking for and trying new recipes because I hope to improve my own skills. I had never made grilled pizza before, although I have made scallion pancakes.

I need to pull out my old recipe for the pancakes, because, well, let’s start there…

Continue reading

Roman Fettucine Alfredo with Broccoli

Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.

Continue reading