Simple Way to Make Ultimate Meatballs stuffed with Mozzarella

Meatballs stuffed with Mozzarella.

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, meatballs stuffed with mozzarella. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Meatballs stuffed with Mozzarella is one of the most popular of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Meatballs stuffed with Mozzarella is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook meatballs stuffed with mozzarella using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Meatballs stuffed with Mozzarella:

1. {Get of white sandwich bread (stale or slightly toasted).
2. {Make ready of breadcrumbs.
3. {Prepare of cold milk.
4. {Make ready of ground beef 80/20 mix.
5. {Make ready of ground pork.
6. {Make ready of plus 2 tbls grated Parmesan cheese.
7. {Prepare of chopped leaf parsley.
8. {Prepare of fresh oregano.
9. {Make ready of fresh basil.
10. {Make ready of kosher salt.
11. {Prepare of medium onion grated (about 1/4 cup).
12. {Get of minced garlic cloves.
13. {Make ready of large egg beaten.
14. {Get of Black pepper.
15. {Get of olive oil.
16. {Get of Mozzarella cheese (cut into 1/2 inch circles or squares).

Instructions to make Meatballs stuffed with Mozzarella:

1. Grate the white bread or pulse into crumbs in a food processor, then In a small bowl toss the food processed bread crumbs with milk to re-hydrate..
2. In a large bowl, combine the bread crumbs, milk bread, beef, pork, Parmesan, herbs, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper..
3. Cut out small circles of mozzarella to stuff meatballs..
4. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls around the mozzarella. (Packing the meat mixture too tightly together will result in tough meatballs). Make sure no seams or holes are in the meatballs or the cheese will leak out. Refrigerate for at least 1 hour or up to 24 hours..
5. Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs..
6. Use a stock pot or large sauce pan and put all the meatballs in the pot and pour in marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 to 30 minutes. The cheese in the meatballs will start to melt when the meatballs are ready..
7. Note* remember if you cook the meatballs too long the cheese could break out of the meatballs..

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