Inspiration: I thought that these meatballs would go great with an appetizer-only dinner that we recently had. And as a bonus, I knew that there would be plenty of extra to freeze for future meals. I see them served with marinara sauce in the future!
What we Loved: I’ve always loved spaghetti and meatballs, meatball sandwiches, and meatball appetizers. But what made these meatballs even better than others that I’ve had was the cheesy mozzarella center. It was the perfect added touch! I also loved the crispy brown coating, which added a nice crunch and which may have been my favorite aspect of the dish. As for the flavor, the fact that this recipe used both ground beef and Italian sausage resulted in a wonderful, spicy depth. I’m going to keep the recipe as my standard meatball recipe from now on.
Helpful Hints: This recipe made about thirty meatballs, for reference. If you don’t want to use mozzarella, I think that nearly any cheese would work in its place. Mozzarella is very mild, so if you’d like something with more flavor, a pepperjack or even a cheddar would work great.
Mozzarella Stuffed Meatballs
Source: Adapted from Mark’s Daily Apple
1 lb ground beef
1 lb Italian sausage (I used spicy)
4 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 teaspoon dried oregano
1/4 cup fresh parsley, minced
1 small yellow onion, finely diced
1/2 cup almond meal
2 eggs, whisked
1/2 teaspoon red pepper flakes
A few grinds of black pepper
Approximately 3 oz mozzarella cheese, cut into cubes
Extra virgin olive oil
1. Mix all of the ingredients together until well combined. Using your hands works well.
2. Roll the mixture into meatballs, placing the mozzarella cubes into the center of the meatballs as you roll them. Try to enclose the mozzarella completely.
3. Heat a good drizzle of olive oil in a saute pan, enough to coat the bottom of the pan. Add the meatballs, and cook until the first side is nicely browned. Turn the meatballs, browning on all sides.
4. Place the meatballs on a foil-lined sheet into a 350 degree oven and cook for about 15 minutes longer, until they’re cooked through.
Wow, these look so great – love the gooey cheese centers!
Perfect with some pasta and tomato sauce I reckon. Oh and don’t forget the wine of course!
Going to try the meatball recipe tonight. I’ve told a number of my friends about your blog. The recipes and writing is great, and the pictures really set it apart. Go Cavs! (And Browns and Indians!)
Thanks for the kind words, Josh! I’m glad that you like the blog, and I hope that the recipe turned out for you. We are Cavs fans through and through :)
I am hungry now… :(
These are seriously delicious with a good homemade marinara and some spaghetti!!! Loved them!! Used them for meatball marinara sandwiches on day 2…fantastic!!
Meatballs looked amazing!!!! Love your blog as well… :)
Thank you and thank you! :)