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!

This may just be one of my best decisions, ever.  Roasted garlic bread = good.  Roasted garlic bread + butter-oregano-garlic salt = even better. Roasted garlic bread + butter-oregano-garlic salt + smoked cheddar + marinara sauce to dip = YES PLEASE FOREVER. Especially good on a cool fall night.

Smoked Cheddar Pizza Bread
Lasts: dependent on how much you like bread + cheese and how many chunks you do at a time, mine’s looking like it’ll last 4 servings


  • 1 loaf of bread (I went roasted garlic, cause that’s what I do)
  • 1 stick butter
  • 1 T oregano
  • 1 t garlic salt
  • half a block of good cheese, cut into thin strips (I used smoked cheddar)
  • marinara sauce to dip

Take your loaf of bread, and make three vertical cuts down the center, and six horizontal cuts, cutting almost to the bottom of the loaf (but not quite all the way). Melt your butter with the oregano and garlic salt for one minute, pausing after 30 seconds to stir a bit.  Preheat your oven to 350 (325 if it runs hot like mine).  Then, drizzle the herbed butter into the cuts you’ve made into your bread; don’t use it all, save at least 1 T.  Take your thin strips of cheese and stuff them into the cuts.  Don’t worry if it doesn’t look pretty; it’s all gonna melt anyways.  Drizzle the remaining herbed butter on top, wrap the thing in foil, and put it in the oven for a half hour. Then, open up the foil, and put in for another five minutes, until the cheese is completely melted.

Then, take your marinara sauce, and FEAST.