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.

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Rigatoni with Sausage and Fennel

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Ina’s Weeknight Bolognese

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