Cheesy Mozzarella Stuffed Meatballs

(Makes approximately 32 meatballs)

2 pounds 93% lean beef
1 cup Italian seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 cup Pecorino Romano cheese, fresh grated
1/2 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 tablespoon Italian seasoning
1 tablespoon fresh rosemary, chopped finely
1/2 cup 2% milk
1/4 cup Oven Roasted Tomato Sauce /your choice of a tomato sauce
2 large eggs, lightly beaten
8 ounce block mozzarella cheese, cut into 32 - 1/2" squares (cut into 4 longways and 8 across)

Preheat oven to 400°.  Line 2 baking sheets with parchment paper and set aside.

Place all ingredients in a large bowl, except the mozzarella cheese.  With clean hands, mix ingredients without overworking your meatballs.  Working them too much can cause tough meatballs.

Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate.  After all meatballs have been scooped onto tray, with damp hands roll them into balls.  Place balls back on tray or plate.  One at a time place meatball in the palm of your cupped hand.  Press mozzarella cube into meatball and roll back into a ball.

Place meatballs on baking sheets, not touching.  Bake for 35 minutes, rotating trays half way through cook time.  Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes.  Some of your mozzarella cheese may have tried to make a run for it.  Just scoop up the meatballs and cook it in the sauce.  Serve and enjoy!


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