Side Pannel
Cheesy Stuffed Meatballs
Cheesy Stuffed Meatballs
- Recipe Submitted by maryjosh on 12/22/2017
Ingredients List
- MEATBALLS:
- ¾ cup panko
- 1 large egg
- ¼ cup parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon milk
- 2 cloves garlic, grated
- 1 teaspoon italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt and ¼ teaspoon black pepper
- 1 pound ground beef
- 4-5 ounces mozzarella or provolone cut into small cubes (13-16 cubes)
- 2 tablespoons olive oil
- HOMEMADE TOMATO SAUCE:
- 3 cloves fresh garlic, minced
- ½ cup chopped onions
- 1 (28 ounce) can crushed Italian plum tomatoes
- ½ teaspoon red pepper flakes
- ¼ cup water or chicken broth
- 1 tablespoon basil pesto (homemade or store-bought)
- ½ teaspoon salt
Directions
MEATBALLS:
In a medium mixing bowl, combine the panko, egg, parmesan, parsley, milk, grated garlic, italian seasoning, onion powder, salt, and pepper until it resembles a coarse breading. Add the the ground beef and mix until just combined. Do not overwork the meat as this will result it drier meatballs. Roll into desired size balls. Flatten, add a small cube of cheese to the center and wrap the meat around the cheese. Roll between palms to smooth them out. Place on a clean plate.
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.. Add 6-8 meatballs to the skillet and let them cook for about 7-9 minutes total, flipping as needed to brown all sides evenly. Repeat with the second batch. Remove the cooked meatballs to a plate.
HOMEMADE TOMATO SAUCE:
To the remaining oil in the skillet, add the minced garlic and continuously stir to cook for about 30 seconds or until fragrant. Add the onions and let them sweat for 2 minutes. Add the crushed tomatoes, red pepper flakes, water, pesto, and salt. Allow the sauce to come to a simmer. Add the meatballs back into the skillet and cover them wit the sauce. Cover the skillet with a lid and lower the heat. Allow the sauce to simmer for 10-15 minutes or until it thickens and the meatballs cook through.
Serve warm on a bed of pasta or if you’re serving this as an appetizer for a party, transfer to a slow cooker and keep on the warm setting.
In a medium mixing bowl, combine the panko, egg, parmesan, parsley, milk, grated garlic, italian seasoning, onion powder, salt, and pepper until it resembles a coarse breading. Add the the ground beef and mix until just combined. Do not overwork the meat as this will result it drier meatballs. Roll into desired size balls. Flatten, add a small cube of cheese to the center and wrap the meat around the cheese. Roll between palms to smooth them out. Place on a clean plate.
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.. Add 6-8 meatballs to the skillet and let them cook for about 7-9 minutes total, flipping as needed to brown all sides evenly. Repeat with the second batch. Remove the cooked meatballs to a plate.
HOMEMADE TOMATO SAUCE:
To the remaining oil in the skillet, add the minced garlic and continuously stir to cook for about 30 seconds or until fragrant. Add the onions and let them sweat for 2 minutes. Add the crushed tomatoes, red pepper flakes, water, pesto, and salt. Allow the sauce to come to a simmer. Add the meatballs back into the skillet and cover them wit the sauce. Cover the skillet with a lid and lower the heat. Allow the sauce to simmer for 10-15 minutes or until it thickens and the meatballs cook through.
Serve warm on a bed of pasta or if you’re serving this as an appetizer for a party, transfer to a slow cooker and keep on the warm setting.
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