Mozzarella Stuffed Meatballs (In Sauce)
November 17, 2015
"Not a fan of ground beef, use ground turkey"
- Serving Size: 1 (276.7 g)
- Calories 632
- Total Fat - 38.6 g
- Saturated Fat - 15.4 g
- Cholesterol - 230.1 mg
- Sodium - 1165.4 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.6 g
- Sugars - 1.5 g
- Protein - 59 g
- Calcium - 449.7 mg
- Iron - 6 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
In a large bowl, combine ground beef, half of the minced garlic, egg, Parmesan cheese, parsley, Italian seasoning, salt and pepper, and bread crumbs. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Scoop one heaping tablespoonful beef mixture into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal tightly and completely in the cheese. Repeat with all meat/cheese.
Fry meatballs in batches in the hot oil, 2 minutes on each side.
Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they’re cooked though.
While the meatballs bake, heat the pasta sauce in a pot.
When meatballs are done cooking, add them to the sauce, and continue cooking on a light simmer for another 10 minutes stirring to coat in sauce. Enjoy!
Tips & Variations
No special items needed.