Mozzarella Meatballs Recipes

MOZZARELLA MEATBALLS

Steps:

• Cut each string cheese into 8 equal pieces - freeze until time to form meatballs.
• Preheat oven to 500°F.
• Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in large bowl.
• Shape into 1 to 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
• Mix sauce ingredients together and set aside.
• Place meatballs closely together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes and cool (if planning to freeze); around 30 minutes if planning to eat right away.
• Add sauce to last 15 minutes of baking if cooking that day. If freezing meatballs, add sauce to freezer bag and add cooked, cooled meatballs to it.
• If cooking after freezing - thaw completely.
• Preheat oven to 350°F.
• Pour meatballs and sauce into ungreased baking dish. Bake uncovered for 30 minutes or until meatballs are heated through. Serve over rice or noodles.

MOZZARELLA MEATBALLS

Steps:

• Stir together egg, milk, garlic powder, onion and bread crumbs.
• Mix in ground beef.
• Divide meat mixture into 20 equal sized pieces.
• Cut cheese into 20 equal sized pieces.
• Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball.
• Preheat oil in skillet.
• Add meatballs to pan.
• Brown lightly on all sides.
• When meatballs are browned cover with spaghetti sauce and bring to a boil.
• Reduce heat to a simmer, cover and cook 10 more minutes.
• Serve over you favorite pasta, or make a sub sandwich.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
• Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
• Baked until browned and cooked through, about 15 minutes.
• Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
• Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

MOZZARELLA MEATBALLS

Steps:

• For the tomato sauce heat the oil in a decent sized saucepan. When the oil is hot enough add the onion, pepper and garlic. Stir this mixture and cook for a few minutes on a medium heat till it has all softened and the onions are almost see-through. Then add the mushrooms and cook for a few minutes more.
• Now add the tinned tomatoes, tomato puree, herbs, salt & pepper, wine and oxo cube. Don't worry about pour the wine in after the tinned tommatoes as there is no need to bubble off the alcohol in a dry pan as simmering the sauce later will do this anyway.
• Bring the sauce to the boil and then simmer for 1/2 an hour to an hour. Keep the lid off of the pan till the sauce as thickened up enough for you, when you can then put the lid back on. If the sauce is too dry at any point add some water. Stir occasionally to check that the sauce isn't sticking to the pan and that it isn't too dry.
• For the meatballs, soak the breadcrumbs in the wine for 5 minutes. While this is happening use the time to check the sauce and preheat the oven to 125C (in a non fan assisted oven)
• Add to the breadcrumbs the minced meat, mixed herbs, parmesan, pepper and egg. Mix this all up with your hands.
• Split this meat mixture into 30 - 40 meatballs roughly. With each meatball flatten it out roughly in one hand, add a cube of mozzarella and shape the meatball so that the mozzarella is sealed inside each one.
• When the meatballs are all rounded, heat the oil in a frying pan to brown and seal the meatballs in batches. When browned, add the meatballs to an oven dish.
• Put the meatballs in the oven for 25-30 minutes, and mix them around 1/2 way through so that they all cook evenly.
• When you take them out, cut a fat one open just to check that they are cooked all the way through. If not quite completely cooked pop back in the oven for 5 more minutes.
• Serve this with spaghetti. You can either stir the pasta, sauce and meatballs all together and serve, or you can add the sauce to the meatballs in the oven dish, sprinkle with grated cheese and bake for 5 minutes more, till the cheese has melted. Be aware that the quantity of meatballs for this recipe will serve more people than the sauce will, so you can put any leftover meatballs in the fridge for another day :)

MOZZARELLA STUFFED MEATBALLS

Steps:

• 1. In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
• 2. Press a cheese cube in the middle and seal the meat around it.
• 3. Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
• 4. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
• 5. Serve over spaghetti or in a sub roll!!!