Hey everyone, hope you are having an incredible day. Today, we’re going to make a distinctive dish, mozzarella stuffed meatballs in tomato sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mozzarella stuffed meatballs in tomato sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mozzarella stuffed meatballs in tomato sauce is something that I’ve loved my entire life.
Combine all sauce ingredients in slow cooker and stir. Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mozzarella stuffed meatballs in tomato sauce using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mozzarella stuffed meatballs in tomato sauce:
- 1 medium onion, chopped
- 4 cloves garlic
- 3 slices white bread
- 500 g ground beef/pork blend
- 150 g pizza mozzarella
- 1 tbsp tomato paste
- 1-660 ml bottle passata (or crushed tomatoes)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp sugar
- Fresh Italian parsley for garnish
Elevating your meatballs to the next level is so simple you'll never go back. Roll into balls and stuff each with a cube of mozzarella. Bake and serve with warm marinara sauce. Good on pasta or makes an awesomely indulgent meatball sub!
Instructions to make Mozzarella stuffed meatballs in tomato sauce:
- Pulse the onion and garlic in a food processor until very finely minced.
- Wet the bread with a few tbsp water, then wring out as much liquid as you can. Tear the bread into small pieces, into a mixing bowl.
- Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds of black pepper to the mixing bowl. Knead the mixture together, just until combined. Don't overmix or the meat will toughen.
- Cut the mozzarella into cubes about double the size of peas. Grab a heap tbsp of meat mix and flatten it to about 1/2 cm thickness with your palms. Put a cube of cheese in the centre, then fold the meat around it until enclosed. Roll the meatball in your hands until it's nice and round, then lay it onto a parchment lined tray. Repeat until there's no more meat. You should be able to make about 15 meatballs. Place the tray of meatballs in the fridge for 30 minutes.
- Preheat your oven to 400 F. Transfer the meatballs to a second baking sheet that's been lightly greased. Bake them for 20 minutes. While waiting, get started on the sauce.
- Add a splash of olive oil to a large pan on medium-high heat. Add the tomato paste and let fry for 2 - 3 minutes. Pour in the passata, then stir in the basil, oregano, garlic powder, onion powder, and sugar. Bring to a simmer and drop the heat to medium-low.
- Pull the meatballs from the oven. Before transferring them to the sauce, give the sauce a taste and adjust the seasoning. Also, if the sauce looks to be drying out, add a splash or two of water. Move the meatballs into the pan and nestle them into the sauce. Cover and let simmer a final 20 minutes. Serve with a sprinkle of parsley.
Fresh mozzarella is the hidden surprise in these easy and fast meatball appetizers. Combine all meatball ingredients except cheese and marinara sauce in bowl; mix well. All the flavors of chicken parmesan in a fun-to-eat bite! It didn't take me long to come up with meatballs stuffed with mozzarella, but I was thinking I'd make my typical Italian meatballs until my mom requested that I make them using ground chicken or. This recipe for mozzarella-stuffed meatballs is easy to make and fun to eat.
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