Name: Mozzarella-Stuffed Meatballs in Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the meatballs: -; 1/3 cup 2% milk -; 1 slice white bread -; 3/4 teaspoon salt -; 1/8 teaspoon black pepper -; 3/4 pound ground beef -; 3/4 pound ground pork -; 3/4 cup finely grated Parmesan -; 1 large egg -; 2 ounces low-moisture mozzarella -; 2 tablespoons olive oil -; For the tomato sauce: -; 2 (28-ounce) cans whole tomatoes -; 2 tablespoons olive oil -; 2 cloves garlic -; 1/2 teaspoon salt -; 1/8 teaspoon black pepper -; pinch of sugar -; 7 basil leaves -; 1/2 cup shredded mozzarella -; 1/2 cup shredded Parmesan -

Mozzarella-Stuffed Meatballs in Tomato Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mozzarella-Stuffed Meatballs in Tomato Sauce

1. For the meatballs: -

2. 1/3 cup 2% milk -

3. 1 slice white bread -

4. 3/4 teaspoon salt -

5. 1/8 teaspoon black pepper -

6. 3/4 pound ground beef -

7. 3/4 pound ground pork -

8. 3/4 cup finely grated Parmesan -

9. 1 large egg -

10. 2 ounces low-moisture mozzarella -

11. 2 tablespoons olive oil -

12. For the tomato sauce: -

13. 2 (28-ounce) cans whole tomatoes -

14. 2 tablespoons olive oil -

15. 2 cloves garlic -

16. 1/2 teaspoon salt -

17. 1/8 teaspoon black pepper -

18. pinch of sugar -

19. 7 basil leaves -

20. 1/2 cup shredded mozzarella -

21. 1/2 cup shredded Parmesan -

How to cook deliciously - Mozzarella-Stuffed Meatballs in Tomato Sauce

1. Stage

Preheat the oven to 400ºF. Heat the milk in the microwave for 30 seconds, or in a pot on top of the stove, until warm to the touch.

2. Stage

Make the meatball mixture: Place the bread pieces in a large bowl. Pour the warm milk over them and let soak for about 5 minutes, or until the milk is absorbed and the mixture cools. Add the salt and pepper to the bowl and mash with a fork to break up the bread. Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined.

3. Stage

Form the meatballs: Divide the mixture into 16 equal pieces and roll each into a ball the size of a golf ball. With your finger, make an indentation in each ball and press a piece of mozzarella into it. Pinch the meat around to close the hole. Roll the meatball again to enclose the cheese.

4. Stage

Bake the meatballs: Heat the oil in a large oven-safe skillet set over medium heat. Add the meatballs to the skillet in one layer, and place the hot skillet in the oven. Bake the meatballs for 10 minutes. If the meatballs have not browned, turn on the broiler and broil for 2 to 3 minutes or until browned. Remove from the oven and tilt the skillet. Spoon out and discard any excess oil. If you have broiled the meatballs, reset the oven heat to 400ºF.

5. Stage

While the meatballs bake, make the sauce: Pour both cans of tomatoes and their juices into a bowl. Use your hand to break them into smaller chunks. They will break down even more in the cooking process.

6. Stage

Cook the sauce: In a large, wide saucepan, add the oil and garlic. (Don't heat the oil first.) Place the pan over medium heat and cook for 45 seconds to 1 minute, or until the garlic starts to sizzle. Add the tomatoes, salt, and pepper to the pan and bring to a simmer. Continue to simmer for 10 minutes, or until the sauce thickens slightly. Taste and add more salt, pepper, and a pinch of sugar (to taste). Stir in the basil leaves.

7. Stage

Finish the meatballs: Pour the sauce over the meatballs in the skillet. Sprinkle with the shredded mozzarella and Parmesan. Return the pan to the oven and continue to cook for 10 minutes, or until the sauce bubbles and the cheese melts. Sprinkle with more torn basil leaves and serve. Did you love the recipe? Give us some stars and leave a comment below!