Baked Smoked Mozzarella Stuffed Meatballs
Author: 
Recipe type: Dinner, Appetizer, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe uses 1lb of meat- scale your recipe to make as many meatballs as you need! Note- I did not need 4 eggs to 4x the recipe- and I didn't need 4 onions either- I used one enormous onion.
Ingredients
  • ⅔ cup grated Pecorino Romano (use the food processor- do this first)
  • 1 small yellow onion, food processed completely (women's fist size)
  • 3 Cloves of garlic- processed with the onion
  • ½ cup fresh flat-leaf parsley, processed to a medium size
  • ¼ cup fresh oregano, processed with the parsley to the same size
  • ⅓ cup plain breadcrumbs
  • 1 large egg
  • 2 tablespoons ketchup
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • 1 Lb Lean Ground Beef (90/10)
  • 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
Instructions
  1. Process the cheese, onions, garlic, and herbs as indicated. Add to a large bowl.
  2. Add the breadcrumbs and ketchup- stir to incorporate. Add the meat, salt, and egg and mix thoroughly (until there are no streaks of breadcrumb or cheese). Form the meat into approximately 16 meatballs (1.5 inch diameter). For a more petite meatball, form smaller balls and cut the cheese smaller; for larger meatballs cut larger chunks of cheese and form 3 inch meatballs. Adjust baking times up and down for diameter changes.
  3. Bake the meatballs on a greased baking sheet, uncovered, for 15-20 minutes at 400 degrees.
  4. Serve immediately with your favorite marinara sauce and pasta- or arrange meatballs in freezer safe containers and cover with marinara sauce. Freeze and use as needed!
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=408