Spicy Mozzarella-Stuffed Meatballs

Are meatballs the perfect party appetizer? They just might be. You can throw ’em in a slow cooker, put some toothpicks by their side and let people nibble on them whenever they want. Plus they’re uber-filling-and these ones are pretty large-so you can serve a lot of people.These classic Italian meatballs have a trick up their sleeve…they have a little bocconcini mozzarella ball tucked in their bellies, making an oozy, gooey filling. You know if there’s an option for more cheese, I’m gonna do it.I saw these on Love & Olive Oil’s IG feed and decided to make a few tweaks. I used all beef and added some shallots and Parmesan cheese (again, more is more when it comes to cheese.) The best part? You can make them ahead and keep them in the fridge until you’re ready to cook them off. Make-ahead party food > all other party food. You can even make them waaaay ahead and throw them in the freezer.

Plus you can double, triple, quadruple the recipe very easily, depending on how many people you need to serve. You can even have these for dinner on any regular ole night! Use store-bought sauce if you want to go easy on yourself or homemade, which is only slightly harder. You have so many options here, it’s all up to you!No one complains about a meatball. It’s a fact, guys.

Spicy Mozzarella-Stuffed Meatballs

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• Author: Amanda
• Yield: about 12 meatballs 1x

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Description

Classic Italian meatballs with a surprise inside: bocconcini mozzarella balls stuck inside for a gooey, cheesy filling. Serve with homemade sauce or store-bought, depending on your time constraints. Double, triple, quadruple the recipe with ease, depending on how many you need to serve.

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Ingredients

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• 1–1/2 pounds ground beef
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, finely minced
• 4 garlic cloves, finely minced
• 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
• 2 tablespoons chopped fresh basil
• 1/4 cup (1 ounce) ground Parmesan, plus more for serving
• Pinch of red pepper flakes
• Kosher salt and freshly ground black pepper
• 12 bocconcini (small) mozzarella balls
• Olive oil, as needed
• Tomato sauce, for serving (store-bought or homemade)

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Instructions

1. Preheat the oven to 400°.
2. In a large mixing bowl, mix together the bread crumbs and whole milk, stirring to fully combine.  Add the shallot, garlic, parsley, basil, Parmesan, red pepper flakes and salt and pepper.  Add the ground beef and pork; work the mixture together with your hands to fully combine.  You don’t want to overmix, but you do want to work it enough so the ingredients are evenly distributed.
3. Divide the mixture into 12 equal-sized balls.  Poke a bocconcini ball in the center of each meatball, then form the meat around to fully seal it.  Repeat with the remaining meatballs.
4. Pour enough olive oil in a large skillet to cover the bottom; heat over medium-high heat.  Add the meatballs to the pan and sear for 2 to 3 minutes per side; transfer the meatballs to the oven and bake for 10 to 12 minutes, until cooked through.  Remove from the oven and return to the stovetop; pour enough tomato sauce to almost cover the meatballs.  Simmer for 10 to 15 minutes longer, until the tomato sauce has reduced slightly and is warmed through.  Sprinkle with chopped parsley and ground Parmesan before serving.

Notes

Inspiration: Spicy Mozzarella-Stuffed Meatballs on loveandoliveoil.com

• Category: Beef