How To Make Mozzarella Stuffed Meatballs
These mozzarella stuffed meatballs will surely delight the kids! They are so yummy especially with the mozzarella surprise inside!
- 2lbsground beef,or turkey
- 1tbspolive oi,if using turkey
- ½onion,finely chopped
- ½cuppanko bread crumbs
- ½cupParmesan cheese,fresh grated
- ¼cupparsley,chopped fresh flat-leaf
- 2tbspbasil,fresh or 1 tsp dried basil
- 2tspground black pepper,fresh
- ¾lbmozzarella,fresh cut into small cubes
- 2tbspolive oil
- 28ozwhole tomatoes with juice,canned
- 28oztomatoes with juice,canned, diced
- ½tspwhite sugar
- 1bay leaf
- 6oztomato paste
- 1tspdried basil
- ½tspblack pepper
- 1lemon,for zest only
Using a veggie peeler, peel off two very thin pieces of lemon zest making sure only to get the yellow part (not the white).
Heat olive oil in a saucepan over medium heat. Add onion & garlic and cook until soft, about 4 minutes.
Add remaining sauce ingredients. Reduce heat to low, cover and let simmer 1 hour.
Preheat oven to 375 degrees F.
Cut mozzarella into 24 small squares, set aside.
Mix together turkey or beef, olive oil (if using turkey) onion, egg, panko bread crumbs, parmesan cheese, parsley, basil, and pepper. Mix just until combined (over mixing will create tough meatballs).
Divide meat into 24 even pieces. Wrap each piece around a piece of cheese.
Roll into a ball ensuring all of the cheese is completely covered by the turkey mixture.
Place on a pan lined with parchment paper. Bake 30 minutes.
Remove meatballs from the oven, stir into the sauce and let simmer an additional 20 minutes.
- Calories: 191.10kcal
- Fat: 13.12g
- Saturated Fat: 5.49g
- Trans Fat: 0.45g
- Monounsaturated Fat: 5.46g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 6.56g
- Fiber: 1.69g
- Sugar: 3.29g
- Protein: 12.16g
- Cholesterol: 46.81mg
- Sodium: 260.12mg
- Calcium: 142.55mg
- Potassium: 358.48mg
- Iron: 1.54mg
- Vitamin A: 66.85µg
- Vitamin C: 13.57mg
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