Mozzarella Stuffed Meatballs In Homemade Tomato Sauce Food

MOZZARELLA-STUFFED PORK MEATBALLS

Steps:

• To make the meatballs, peel and chop the onions and garlic finely, or grate them if you want a finer texture.
• In a bowl add the ground pork, chopped onion and garlic, mixed herbs, seasoning and mix well to combine.
• Cut the mozzarella into small cubes.
• Take about a tablespoon of the pork mixture, shape it into a ball, then flatten it out.
• Add a cube of mozzarella in the middle, then bring the meat around it to fully enclose it, shaping it into a ball again.
• Repeat with the remaining mixture.
• In a pan, heat up one tablespoon of oil, add the meatballs to the pan, and gently fry until lightly brown, the meatballs will not be fully cooked at this stage.
• Once they are brown, remove from the pan and set aside.
• To make the sauce, peel and chop the onion and garlic, and fry them in the same pan the meatballs had been fried, add more oil if necessary.
• Add the chopped tomatoes, broth, parmesan, seasoning and herbs, and transfer the meatballs back to the pan.
• Cover the pan with a lid, and leave to cook until the sauce is reduced and the meatballs are cooked through.

MOZZARELLA STUFFED MEATBALLS IN HOMEMADE TOMATO SAUCE

Steps:

• 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°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 (a little of the cheese may leak out of some of the meatballs, that's ok, there will still be more inside!)
• Remove meatballs from the oven, stir into the sauce and let simmer an additional 20 minutes.
• Serve on pasta.

MOZZARELLA MEATBALLS

Steps:

• Stir together egg, milk, garlic powder, onion and bread crumbs.
• Mix in ground beef.
• Divide meat mixture into 20 equal sized pieces.
• Cut cheese into 20 equal sized pieces.
• Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball.
• Preheat oil in skillet.
• Add meatballs to pan.
• Brown lightly on all sides.
• When meatballs are browned cover with spaghetti sauce and bring to a boil.
• Reduce heat to a simmer, cover and cook 10 more minutes.
• Serve over you favorite pasta, or make a sub sandwich.

SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS

Steps:

• In a medium bowl, soak the bread crumbs in the milk.
• In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
• Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
• Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.