Recipe Station

Here's everything you need to make these savory mozzarella stuffed meatballs. This recipe requires 30 minutes of cooking time and 1 hr. total time and makes 10 meatballs, which is enough for about three servings.

Ingredients to Gather

1/2 pound ground beef
1/2 pound ground pork
4 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup breadcrumbs (fresh, if possible)
1/4 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
10 small (1-inch) mozzarella balls, or 1-inch chunks of mozzarella cheese
2 tablespoons extra virgin olive oil
1 jar Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce

Directions to Follow

In a bowl, mix together ground meat with garlic, parsley, basil, breadcrumbs, milk, salt and pepper. Fold using a large spatula or your hands until ingredients are evenly distributed (you don’t want to stir, rather fold, to keep the meat mixture from compacting too much).
Divide mixture into 10 2-ounce balls (I used a large cookie scoop to portion out perfectly sized balls). Poke a hole in the center with your thumb, and insert mozzarella ball, then form meat around cheese to seal it in. Roll into a ball, then arrange on a pan or plate. Repeat with remaining balls.
Refrigerate meatballs for 20 to 30 minutes.
Heat oil in a large skillet or saucepan over medium-high heat. Add meatballs to pan, taking care not to overcrowd it (if you are doubling the recipe or have a smaller pan, you might want to cook these in batches). Cook meatballs for 7 to 10 minutes, rotating them every few minutes, until all sides are evenly browned.
Reduce heat to medium-low. Pour Bertolli Rustic Cut sauce over top of meatballs. Cover and simmer for 15 to 20 minutes or until meatballs are cooked through. Spoon onto serving plates with additional sauce as desired and enjoy while still warm.

Have you ever made stuffed meatballs? What do you think of this mozzarella stuffed version? Share your thoughts in the comment section below!

Article & Photo Source: Love and Olive Oil