Anna Maria’s Stuffed Meatballs
Recipe: #36353
January 24, 2021
Categories: Eggs, Italian, One-Pot Meal, Potluck Sunday Dinner, Oven Bake, Herbs, Beef Dinner, Italian Dinner, more
"An interesting technique for stuffed meatballs makes for moist, full-flavored meatballs that are super cheesy and aromatic. Served with your favorite tomato sauce along with some crusty bread/focaccia and you have a meal that would satisfy any meatball lover. Stuffed into a crusty sub/hoagie roll, a dollop of sauce, melted provolone makes for a heck of a cheesy and meaty satisfying sub."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (317.3 g)
- Calories 618.3
- Total Fat - 37.5 g
- Saturated Fat - 14.6 g
- Cholesterol - 414.8 mg
- Sodium - 1551.5 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.5 g
- Sugars - 4.1 g
- Protein - 55.3 g
- Calcium - 502.7 mg
- Iron - 5.5 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Soak the breadcrumbs in the marinara puree for 5 minutes.
Step 3
In a large mixing bowl add the ground chuck, ground veal, eggs, parmesan cheese, cheddar cheese, onion, parsley, oregano, black pepper, salt, garlic, and Worcestershire sauce. Mix ingredients together by hand until all ingredients are blended well.
Step 4
Apply a bit of olive oil to your hand and start rolling the meatball mixture into 4 ounce balls.
Step 5
After all the meatballs have been rolled, make an indentation with your thumb about halfway in to individually stuff each meatball.
Step 6
Place one mozzarella ball into the indentation followed by a pinch of the onions and then a pinch of the roasted peppers. Push the stuffing halfway in and close the meatball by pinching the meat together and rolling until smooth. Repeat for the remaining meatballs.
Step 7
Place the meatballs on a cookie sheet (sprayed with cooking spray) and bake in the oven for 20 minutes.
Step 8
Serve hot with your favorite tomato sauce and grilled crusty bread.
Tips
No special items needed.
1 Reviews
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