Beef and pork meatballs are stuffed with a big chunk of mozzarella cheese to make these easy and delicious baked mozzarella stuffed meatballs. Whether you serve these cheese stuffed meatballs on a bun, over pasta, or alone as an appetizer the surprise cheese center makes them better than any other!
Thursday June 3, 2021
Beef Egg Garlic Powder Italian Seasoning Milk Mozzarella Cheese Panko Sausage
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I'll be the first to admit that I love cheese. I usually try and find a way to include it in my dishes, especially pasta dishes. Not much beats a big pile of pasta and meatballs topped with some gooey mozzarella or freshly grated parmesan cheese. Years and years ago I saw an idea from Tasty to actually put the cheese in the meatball and cook them in the crockpot. I excitedly make them... once. I was a busy university student and didnt have much time to plan ahead and use the crockpot. I since have converted my favorite meatball recipe to be stuffed with mozzarella cheese and baked instead of using the crockpot and the result is a versatile, tasty dinner in a fraction of the time it took previously.
I don't know why you would need more convincing, but just in case here are a few reasons you need to try these meatballs ASAP:
The ingredients are simple, everyday things:
Step one: Preheat the oven to 375 F and line a baking sheet with tin foil, set aside.
Step two: Prepare the meatballs by first mixing the panko with milk and allowing to soak for 5 minutes
Step three: Then in a large bowl mix together the beef, sausage, eggs, seasonings, and panko mixture
Step four: Portion out the meatball mixture into 36 equal sized balls, then push a cheese cube into the center of each
Step five: Bring the edges up around the cheese cube and seal, then roll into ball-shape
Step six: Bake in preheated oven 18-20 minutes, or until the meatballs are cooked through
While these work great as an appetizer, I usually serve these on a big pile of homemade spaghetti with some marinara sauce or homemade pasta sauce. We also love to eat them on a bun for a homemade "meatball sub" type of dish.
These mozzarella stuffed meatballs can stay in an airtight container in the fridge for 2-3 days after making, or about 3-4 months in the freeezer. To reheat, simply bake at 350 F until they are heated through again. I love making a big batch of these and freezing in family-sized portions for quick and weeknight dinners
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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Tuesday February 2, 2021
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