Some days, all you need is some comfort food. And man, do these meatballs ever count. Cheese stuffed anything is a good route to go, especially in winter. These were originally a slow cooker recipe, but I used the alternative baked method as I just didn’t have the time to throw these all in and leave them yesterday. Still turned out pretty good.
Mozzarella Stuffed Meatballs
Makes appx 10 to 18 meatballs, depending on the size you make them
- 1 lb ground beef
- 1 c panko
- 1 egg + 1 egg yolk
- 2 t garlic powder
- 1 t onion powder
- 1 T Italian seasoning
- 1 t sea salt
- .5 t black pepper
- 1 small ball fresh mozzarella, cubed
Cube your mozzarella, and freeze for a half hour minimum on a small plate. Preheat your oven to 400. While the mozzarella chills, combine all other ingredients in a bowl with your hands until you have a single mass of meat. Remove the mozzarella from the freezer, and taking chunks of meat, place the cheese in the middle of the meat chunk and roll the meat around it (see pic 2 for an example of what putting the cheese in looks like, and what the final meatball looks like.
Bake for 20 minutes. There will likely be cheese oozing out of the meatballs at the end of the bake time; this is normal, and a sign you did it right. 😛
And then, dip in some marinara, and enjoy!