Anna Maria’s Stuffed Meatballs

10-12
Servings
30-40m
Prep Time
20m
Cook Time
50m
Ready In


"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 recipe yields 10-12 servings
OK

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 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 & Variations


No special items needed.

Related

breezermom

We loved these meatballs! Very juicy and tender. I think soaking the breadcrumbs gave these meatballs lots of flavor from the marinara sauce. And of course the cheese didn't hurt! Thanks for sharing a fabulous recipe!!

review by:
(22 Jun 2021)