Tuesday, March 20, 2012

Cheesy Mozzarella Stuffed Meatballs


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 

17 comments:

  1. Well hey now... stuffing meatballs with mozzarella? That's a great idea! I love it. It's on the "make this now" list. Thanks!

    ReplyDelete
  2. I bet she does love these! I've never had great luck reheating meatballs or meatloaf. Good to know that you liked these as leftovers too. You know that I absolutely love having ready to eat foods in the freezer. Have a fabulous day!

    ReplyDelete
    Replies
    1. Reheating meatballs and meatloaf in this house are a must. Microwave with a cover, keeps the meat moist and delicious. The meatballs I freeze covered with sauce it seems to do the trick.

      Delete
  3. I will be making these soon! Thanks for the recipe, my daughter will love these. I don't use ground beef much so this will give me a good reason to use it and I love that they freeze well!

    ReplyDelete
  4. mmmm, mmmm, this looks like a dinner that I would never get tired of - there's something about Italian, I could eat it every day! Love that surprise of cheese in the middle!

    ReplyDelete
  5. Well, you've found one of my favorite meals! Anything with red sauce and I'm in:)

    ReplyDelete
  6. I love meatballs! They are one of my favorites! These look delicious!

    ReplyDelete
  7. now this is what I am talking about! The ULTIMATE MEATBALL!

    ReplyDelete
  8. Gives my pasta dish more attitude...I love this! Thanks for sharing.

    ReplyDelete
  9. Yum! I am so going to do this the next time I make meatballs. I have made cheese-stuffed burgers before, but my brain didn't tell me to do that to meatballs! Thanks for sharing :)

    ReplyDelete
  10. These are great looking meatballs, really sound flavorful. I make meatballs with cheese in the center too, it's a great idea.

    ReplyDelete
  11. Do you put both trays of meatballs in the oven at the same time? Or one after the other?

    ReplyDelete
    Replies
    1. Both at the same time and rotate them half way between cooking time. Hope that helps.

      Delete
  12. I made these on Monday! Awesome recipe! Thanks!

    ReplyDelete
  13. This was a wonderful recipe! The meatballs came out very moist and flavorful!!

    ReplyDelete
  14. I have some in the over right now. Will be working in the sauce tomorrow! Can't wait to try them!!

    ReplyDelete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover