Monday, April 27, 2015
Cheese Stuffed Meatballs
This recipe makes 32-36 generously sized meatballs
3 lbs ground beef
3 cups Italian seasoned bread crumbs
3 eggs + 3 egg yolks
3 tsp minced garlic
3 tsp onion powder
3 Tbsp Italian seasoning
3 tsp salt
1 1/2 tsp black pepper
4-5 mozzarella cheese sticks, cut into eighths
Combine all ingredients except cheese in a large bowl. Mix together with your hands until everything is evenly incorporated. Do not over-mix. Scoop out about 4 Tbsp of meat mixture & form into a ball. Gently push a piece of cheese into the middle of the meatball. Roll the ball in your hands to cover the hole where the cheese was inserted. Place meatballs on a cookie sheet lined with parchment paper & flash freeze. Place frozen meatballs in a ziploc bag, remove air & seal.
Place frozen meatballs in a baking dish, top with marinara sauce, & bake at 350 degrees for 1 hour.
Or, thaw meatballs overnight in refrigerator, then place them in a slow cooker. Cover & cook on high for 1-2 hours, or on low for 3-4 hours, until meat is cooked through (note: cheese may start to melt out of the meatballs if you choose this method). Top cooked meatballs with warm marinara sauce and chopped fresh parsley.
Adapted from a recipe found here.