Meatballs are always marvelous. Served with spaghetti, they're classic Italian fare that families around the world enjoy. They're pretty close to perfect as is, but they can be better.
How? When you stuff them with melty, mouthwatering mozzarella cheese. If you thought they disappeared quickly before, just wait until you whip up a batch of these. You can serve them the traditional way -- with pasta -- use them in sandwiches, or just serve them solo. This recipe is adapted from Food.com.
- 1/3 cup milk
- 1 cup breadcrumbs
- 3 large eggs, lightly beaten
- 3 pounds ground beef
- 1/3 cup fresh parsley, minced
- 3 garlic cloves, minced
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1/3 pound mozzarella cheese
- Olive oil (for frying)
- 48 ounces tomato sauce (use pre-made or make your own)
In a large bowl, combine the milk and breadcrumbs.
Whip eggs in separate bowl. Then add to larger bowl along with the meat, parsley, garlic, salt, and pepper. Mix ingredients briefly with hands and make into 2-inch balls.
Seal cheese cube into center of each meatball very securely!
In a large skillet set on medium-high, heat oil to almost-smoking, browning meatballs for about a minute or so.
Transfer meatballs to tray (lined with paper towels).
Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
Add meatballs, cover, and reduce heat to medium-low. Cover and simmer for 30 minutes.
Uncover and cook for 10 minutes more.
Image via jeffreyw/Flickr