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Category: Meatballs
Prep Time: Cook Time: Total Time:
(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!
Oven Roasted Tomato Sauce - Yield 3 Cups
18 ripe Roma (Paste) tomatoes (halved and cored)
3 cloves garlic, finely chopped
1/2 small onion, diced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper (fresh cracked - medium grind)
1 tablespoon sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh rosemary, finely chopped
Preheat oven to 300. Line a baking sheet with parchment paper or silpat mat.
In a microwave safe bowl combine onion, garlic and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove bowl from the oven you will smell the heavenly aroma of garlic and onion. Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine.
Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all tomatoes are well coated. Place tomatoes cut side up on the baking sheet. Sprinkle with fresh basil, rosemary and any remaining olive oil mixture from the prep bowl.
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Cheesy Mozzarella Stuffed Meatballs
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Category: Meatballs
Prep Time: Cook Time: Total Time:
(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!
Oven Roasted Tomato Sauce - Yield 3 Cups
18 ripe Roma (Paste) tomatoes (halved and cored)
3 cloves garlic, finely chopped
1/2 small onion, diced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper (fresh cracked - medium grind)
1 tablespoon sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh rosemary, finely chopped
Preheat oven to 300. Line a baking sheet with parchment paper or silpat mat.
In a microwave safe bowl combine onion, garlic and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove bowl from the oven you will smell the heavenly aroma of garlic and onion. Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine.
Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all tomatoes are well coated. Place tomatoes cut side up on the baking sheet. Sprinkle with fresh basil, rosemary and any remaining olive oil mixture from the prep bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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