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

Ingredients

  • 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!

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This is the first meatloaf I’ve ever made, and I can honestly say it’s a pretty damn good meatloaf to start out with. Would probably substitute panko for oats in the future, but otherwise? Get a good gouda, good bacon, and ground meat, all from your local farmers market if you can, and enjoy the awesomeness of this meatloaf.

Bacon and Gouda Stuffed Meatloaf with Tomato Marmalade
Lasts an incredibly long time (about two weeks’ worth of lunches, minimum)

Ingredients

  • 1 lb ground beef
  • .75 lb ground pork
  • 2 t grated onion
  • 1 egg, lightly beaten
  • .25 c oats
  • .5 t garlic salt
  • 1 t onion powder
  • 8 slices of bacon, cooked
  • 1 c grated Gouda (I used smoked gouda, you could also use cheddar)

Tomato Marmalade

  • 1 14 oz can diced tomatoes (fire roasted if you can find them for a reasonable price)
  • 1.5 T balsamic vinegar
  • 2 T dark brown sugar
  • .25 t crushed red pepper

Cook your bacon to its desired doneness, and while it cooks, grate your Gouda. As soon as the bacon is done, remove it to a paper towel. Combine all ingredients for the loaf except for the bacon and gouda in a large bowl, using your hands if necessary to mash it together.

Ideally, for the loaf, you have a bread pan, but if you don’t, use a cake pan, and shape the loaf in the bottom of the pan with half the meat. Lay down half the gouda, then the bacon, then the other half of the gouda on top, and form the top part of the loaf with the other half of the meat, sealing in the bacon and cheese. Preheat your oven to 350 (325 on my oven), and put the loaf in.

Immediately after the loaf is in the oven, put your tomatoes, balsamic, dark brown sugar, and crushed red pepper in a pot and stir to combine, bringing it to a boil over medium high heat. Once boiling, reduce to a simmer, and simmer for 30 minutes, until reduced by about half.

Once the marmalade is done, remove the loaf from heat and pour the marmalade on top of it. After that, it should cook for about ten minutes more. I actually set mine for an additional half hour, so that it was closer to an hour in the oven instead of the overall 40 minutes the recipe recommends. My loaf is likely more well done as a result (I haven’t cut far enough in to confirm).

And then, enjoy the noms!