Happy Tuesday Slow Roasters! Welcome to Simply Delicious here at The Slow Roasted Italian. I am so excited to share with you one of my Munchkin's favorite dishes. She is an Italian lover through and through. I myself could live on pasta and meatballs. I have only shared a few meatball recipes and I figured it was time to share one that is a little more decadent and fun to eat.
These cheesy mozzarella stuffed meatballs feature 3 different cheeses and are so delicious I recommend you make the whole recipe. Yes, it makes 32 meatballs. They freeze and refrigerate extraordinarily well, so I always make 2 pounds and freeze half. These amazing meatballs are sure to become a family favorite for you too!
Cheesy Mozzarella Stuffed Meatballs (Makes approximately 32 meatballs)
2 pounds 93% lean beef
1 cup Italian seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 cup Pecorino Romano cheese, fresh grated
1/2 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 tablespoon Italian seasoning
1 tablespoon fresh rosemary, chopped finely
1/2 cup 2% milk
1/4 cup Oven Roasted Tomato Sauce or your choice of a tomato sauce
2 large eggs, lightly beaten
8 ounce block mozzarella cheese, cut into 32 - 1/2" squares (cut into 4 longways and 8 across)
Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside.
Place all ingredients in a large bowl, except the mozzarella cheese. With clean hands, mix ingredients without overworking your meatballs. Working them too much can cause tough meatballs.
Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate. After all meatballs have been scooped onto tray, with damp hands roll them into balls. Place balls back on tray or plate. One at a time place meatball in the palm of your cupped hand. Press mozzarella cube into meatball and roll back into a ball.
Place meatballs on baking sheets, not touching. Bake for 35 minutes, rotating trays half way through cook time.
Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes. Some of your mozzarella cheese may have tried to make a run for it. Just scoop up the meatballs and cook it in the sauce.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com