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Meatballs are something that I have cooked so frequently, that I enjoy adding a great twist to them every once in a while. From different meats and spices, to adding various sauces to the mixture, I love making this classic dish unique and new. Whether I add sauce and noodles or make them into a meatball sub, this Italian staple never looses its charm. While I have tried store bought meatballs in the past, there is something so incredible about fresh out of the oven meatballs. To me, the taste is a mix of nostalgia and traveling through Italy. Not to mention childhood memories of my nonna’s (grandmother) famous mouthwatering meatballs.

Mozzarella Stuffed Meatballs




Mozzarella Stuffed Meatballs

Aside from my bias of my families meatball recipe, the best meatball I have ever tasted was at a small, rustic restaurant in Florence. On our honeymoon last summer, we were in Florence for just a few hours. While some visitors with us wanted to go to museums or walk through quaint shops, I was determined to try a sample of the food. When we walked into the tiny restaurant, it was so dark and had nearly no customers. Allie and I began having second thoughts, but we decided to go through with our quick decision. We ordered the only things we could pronounce and crossed our fingers that the food would be decent. Boy, were we in for a treat! The bruschetta was bursting with different flavors, the gnocchi was so rich, and the meatballs were simply divine! Each bite of the meatballs were so savory and the texture was so complex. When I think of that taste, I think only of the beauty and culture of Italy. Although I haven’t been able to recreate this amazing, delectable experience, I think that this meatball recipe comes extremely close!

The key to this recipe is using more wet ingredients. When I combined each of the elements, I thought at first that there were too many liquids. However, when they were fully cooked and I took a bite, the juiciness from these ingredients made it perfect. The best part of this meatball is of course the cheese filling. This great surprise made every bite even better! Take it from a meatball enthusiast, these meatballs were one of the best I have ever had! Just like the authentic meatballs in Florence, these are made to perfection and will surely become a staple in your Italian dishes. I hope you find them as mouthwatering and outstanding as we did! Buon appetitio!




Mozzarella Stuffed MeatballsMozzarella Stuffed Meatballs




Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

Ingredients

  • 1 pound Lean Ground Beef
  • 1 pound Ground Pork
  • 2 Eggs
  • 1-½ cup Italian Blend Breadcrumbs
  • 2 Tablespoons Salt And Pepper
  • 2 Tablespoons Italian Seasoning
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Olive Oil
  • ¼ cups Ketchup
  • 1 package Cherry Sized Mozzerella
  • 1 cup Pasta Sauce
  • ¼ cups Grated Gruyère Cheese

Instructions

  1. In a large mixing bowl, add beef and pork and combine with hands. Once mixed, add the two eggs and continue to knead the mixture with hands. While continuing to mix, add the breadcrumbs, salt and pepper, Italian seasoning, Worcestershire sauce, olive oil and ketchup.
  2. Once all ingredients are combined, begin forming the meatballs. Grab a medium-sized mixture of the meat and loosely roll a ball. Take a ball of mozzarella and place it in the center of the meatball, packing the meat around the mozzarella. Do not firmly pack the meatballs. The meatballs can vary in shape and size.
  3. Place each of the meatballs in a large, greased Pyrex dish and place in the oven at 375 degrees for about 25-28 minutes. If the meatballs are smaller, cook closer to 22-25 minutes, and if they are larger, cook closer to 28-30 minutes.
  4. When meatballs are fully cooked, serve with pasta sauce and top with Gruyère cheese.
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