Mozzarella Stuffed Meatballs
These mozzarella stuffed meatballs will be in your weekly rotation once you try them ! Easier to make than they look, your family will be begging you for this fun take on classic meatballs.
How To Make The Perfect Mozzarella Stuffed Meatball
I’ll be honest, I’ve NEVER been a fan of meatballs. They’re very easy to destroy. They can be too dense, the vegetables inside can be too big, there can be too much filler. In short, ALOT CAN GO WRONG. My technique to make it as juicy as possible and not dense is to be gentle while mixing the meat and forming the balls. The more rough you are, the more meat breaks down and turns into a paste. Gentle is the way to go !
How To Stuff The Meatballs
To form these mozzarella stuffed meatballs, place a bit of meat in one hand and flatten it slightly like a patty. Then add your cheese, either cube or shredded, and close up the patty into a ball. Now roll the ball in between your hands until a perfectly round ball. Its important to ensure all of the cheese is inside of the meatball. If not, the cheese will ooze out before you will get to indulge.
Mozzarella Stuffed Meatballs
Ingredients
- 1 lb 80/20 ground beef
- 1 cup mozzarella cheese shredded or cubed
- 2 tbsp W Sauce
- 1 egg
- 1/4 cup breadcrumbs
- 1/2 onion finely diced
- 4 cloves garlic minced
- 1/4 cup parsley minced
- 6 tbsp complete seasoning
- 2 tbsp paprika
- 1 tbsp black pepper
- 3 tbsp Italian seasoning
- 2 tbsp tomato paste
- 1 can peeled whole tomatoes
- 5 basil leaves chiffonade
- 1/2 cup red wine your choice of wine ( if you wouldn't drink it, don't cook with it)
Instructions
- To a bowl, add in ground beef, W sauce, egg, breadcrumb, half of the onion and garlic, seasonings and spices. Gently mix to combine everything. Being gentle is key,
- Place about 4 tbsp of meat into your hand, flat like a patty. Add in cheese to the middle, and close. Form a ball by rolling the meat mixture back and forth between your hands. Repeat until there is no more meat left.
- In a heavy pot, add in olive oil and sear meatballs on all size using medium-high heat. Remove and set aside.
- To the same pot, add in remaining onions and garlic. Sauté until fragrant. Follow with tomato paste and cook until its a burgundy color.
- Add in your choice of red wine and allow to reduce by half. Follow with your can of whole peeled tomatoes. Add salt and remaining seasonings. Reduce heat to medium-low, cover, and allow to cook for 15 minutes.
- Uncover, add in meatballs and allow to cook for an additional 5-7 minutes. Serve immediately with spaghetti or as a meatball sub!
