This is fricking awesome 🙂
The meat-a-balls are very flavorful and moist and stuffed with cheese!
Served with marinara and some crusty (cheesy) bread and some more cheese sprinkled on top and we are talking about a meal I can eat all day/every day and won’t get sick of.
And it’s actually very easy to make, but definitely impressive enough for company 🙂
So I think I will start doing yoga or Pilates since the gym thing hasn’t been motivating me lately.
So tomorrow I’ll get a yoga mat and some dvds and give that a go… and if I like it I might even take a class or two.
Maybe that will get me to workout more and release some stress 🙂
And it will definitely make me feel better when I’m eating something really tasty and not soo healthy 🙂
I love it when I can say “Hey I worked out today so I definitely deserve this entire pint of Ben n Jerrys!”
If you guys have any recommendations on yoga/pilates dvds lemme know 🙂
Comments: Everything that you love about spaghetti and meatballs just stuffed with mozzarella. Over the top and fabulous!
Negatives: Don’t overstuff your meatballs with cheese or they might ‘pop’ a little but its alright if they do still really yummy!
Will I make these again? Yes quick meal that’s really comforting what’s not to love?
Mozzarella Stuffed Meatballs in Quick Marinara Sauce
- about 2 tbsp olive oil
- 1 lbs ground chuck
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup shredded parmesan
- 1/4 tsp dried basil
- salt and pepper
- 4 oz block mozzarella cut into 1 in cubes
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 1 tsp red pepper flakes
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp Worcheshire sauce
- 1 tsp italian seasoning
- salt and pepper
- 4 basil leaves, chopped
- serve over cooked spaghetti
Directions: In a bowl combine ground meat, egg, breadcrumbs, parmesan, dried basil, salt and some pepper. Mix with your hands until the mixture comes together but don’t overmix. Take about 1/4 cup of the meat mixture, flatten it in your palm put 1 cube of mozzarella in the middle and shape it into a meatball. Repeat with the rest of the meat mixture.
In a dutch oven over medium heat, heat up the olive oil until nice and hot. Drop in the meatballs and brown on all sides, don’t worry if they are not cooked all the way through. Transfer the browned meatballs to a plate. Add the onions and garlic to the dutch oven, scrape the browned bits from the bottom of the pan and cook for 5 mins or until the onions are translucent, stirring occasionally. Add in the crushed tomatoes, tomato paste and all the seasoning (just not the fresh basil), bring to a boil, then turn the heat down to low and simmer for 30mins. Add the meatballs and simmer for another 30mins. Add the fresh basil. Serve with cooked pasta, more fresh basil and more mozzarella 🙂