Let me preface first that this was my second attempt at making meatballs. My first attempt didn't turn out so great and what we would like to call a Pinterest fail. But I didn't give up! I was motivated to find me a recipe that would give it just the right amount of flavor or a little something extra and the Mozzarella Stuffed Meatballs from Baker By Nature did the trick.
- 1 pound of ground beef
- 3 tablespoons of minced garlic
- 1 egg
- 1/2 cup of shredded cheese
- 2 teaspoons of Italian seasoning
- 2 teaspoons of Parsley
- Salt and ground pepper to taste
- 1 cup of whole wheat Panko bread crumbs
- 1/2 cup of water
- 2 sticks of mozzarella string cheese
- 4 tablespoons of olive oil
Preheat oven to 400F. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow oil to simmer while mixing the meatball ingredients.
Add all of the ingredients above, besides olive oil, to a mixing bowl and mix well with your hands. That's right. This isn't some meatball recipe where you can mix with a spatula or spoon; might be why my last recipe failed.
Scoop 1 tablespoon of meat into small ball. Press a bite sized cube of string cheese into the ball, then cover with another scoop of meat. Roll to seal the cheese in the meat
Fry raw meatballs in the skillet, 2 minutes on each side.
Place semi-cooked meatballs on cooking sheet and cook for 10-12 minutes or until fully cooked
I topped these off with spaghetti and even used the leftover meatballs the next day for a meatball sub. Both great meals!