These are definitely my favorite meatballs to make. These are also my kids favorite meatballs and when they saw me making these the other day they could not wait for dinner. These meatballs have a big chunk of mozzarella tucked inside and it becomes so gooey and yummy when its cooked (and fun for the kids.) This is a Rachael Ray recipe with a few modifications. Enjoy!
What you need:
1 pounds ground meat (beef, turkey, or meatloaf mix - my personal favorite)
1/3 cup milk
1/2 cup breadcrumbs
2 cloves garlic, minced
1/2 cup parmigiana
1 handful chopped fresh parsley (or sub with some dried parsley if you need to)
salt and peeper to taste
8 large pieces of mozzarella
What you do:
Combine everything but the mozzarella in a large bowl and mix well (get dirty.)
Make your meatballs - you should be able to get 8 out of this. Rachael Ray suggests scoring your meat evenly to divide beforehand that way you have enough meat. I always use this tip. Flatten the meat somewhat and and place one piece of cheese in the center.
Close the meatball around the cheese. Place meatballs on a cookie sheet and drizzle with a little olive oil.
Place in a 425 degree oven for 15-18 minutes.
Enjoy over pasta!
For a quick sauce place one can of whole tomatoes in a saucepan and heat. Crush the tomatoes as they are heating. Before serving you can add a few spoonfuls of prepared pesto to sauce.
Here is that gooey yumminess I was telling you about!
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