Mozzarella Stuffed Meatballs

Italian Meatballs is already good as it is but making it better is not surprisingly hard, just add mozzarella which makes every bite really interesting, imagine a warm gooey cheesy satisfaction on every bite. Cooked in marinara sauce which even makes it better, all you need is a cooked pasta or even a crusty bread to mop up all that sauce after you destroyed all of that delicious meatballs.


With my meatballs I use half pork and half beef then pan frying them to get the most flavour out of it. For the marinara sauce I added some red wine and mashed anchovies for some added flavour. I seen that anchovy technique in one of the cooking shows I watched and since then I try to use them on any marinara sauce I make.

So, if you are planning to make some meatballs soon, just add this simple mozzarella in the middle and let it literally surprise you on every bite you make.

Mozzarella Stuffed Meatballs
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Meatballs
  • 400g minced beef
  • 400g minced pork
  • 200g mozzarella cheese
  • ½ cup milk
  • 1 cup bread crumbs
  • 2 eggs, lightly beaten
  • ¼ cup chopped parsley
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • salt
  • freshly ground black pepper
Sauce
  • 2 x 400g can chopped tomatoes
  • ½ cup red wine
  • ½ cup beef stock---------
  • ½ cup tomato paste---------
  • 1 large carrot, chopped
  • 2 red capsicum (bell pepper), finely chopped
  • 4 cloves garlic, minced
  • 1 white onion, chopped
  • 1 tsp dried oregano
  • handful of chopped fresh basil leaves
  • 2 pcs anchovy, mashed
  • 3 pcs bay leaves
  • olive oil
  • salt
  • freshly ground black pepper
Instructions
  1. Soak breadcrumbs in milk for at least 15 minutes.
  2. In a bowl combine the soaked breadcrumbs with the rest of the meatball ingredients apart from the mozzarella, mix it evenly and form into flat discs, put a teaspoon size mozzarella cheese in the middle then form it into balls.
  3. On a deep pan, add oil and shallow fry each meatball until it turns light brown in colour do not cook well, we are just browning the outside. This will take around 3-4 minutes each side. Set aside.
  4. On a separate pot add oil, sauté garlic, onions and carrots. Once onion turns translucent add the red capsicum and cook for 3 minutes.
  5. Add the chopped tomatoes, beef stock, red wine, tomato paste, oregano, basil, bay leaves, anchovy, salt (according to taste) and freshly ground black pepper. Bring to a boil.
  6. Add the meatballs then bring again to a boil, simmer in low heat for 30 minutes
  7. Serve topped on nay cooked pasta of your choice.

 


Recommended

3 Responses

  1. Asma Sheikh says:

    Hi,
    This looks delicious and healthy. And also a new way for me to try Meat.
    Thanks for the recipe.

  2. How fantastic! I’d love a few of these meatballs.

  3. mjskit says:

    Who needs a sauce for these meatballs? OMG! I would eat these right out of the frying pan.

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: