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Mozzarella-Stuffed Meatballs

Updated on October 15, 2015

Recipe Rating

5 stars from 1 rating of Mozzarella-Stuffed Meatballs
These mozzarella-stuffed meatballs almost look too good to eat.
These mozzarella-stuffed meatballs almost look too good to eat. | Source

Cook Time

Prep time: 1 hour
Cook time: 2 hours 30 min
Ready in: 3 hours 30 min
Yields: Makes approximate 30 meatballs

Ingredients

  • 1 lb. beef, ground
  • 1 lb. mild Italian sausage, ground
  • 1/2 tsp. garlic powder
  • 1 tsp. pepper
  • 1 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 1 cup bread crumbs
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup parsley
  • mozzarella cheese, cubed

Instructions

  1. In a large mixing bowl, combine all ingredients, except for mozzarella cheese. Using your hands to combine is the easiest.
  2. Form a golf ball-sized ball of meat mixture and insert a piece of mozzarella cheese into the middle.
  3. Roll the ball again so that the cheese is completely covered.
  4. To cook in the oven: Preheat oven to 375 degrees. Prepare baking sheet or dish with nonstick spray. Bake meatballs for approximately 30 minutes. Slice meatball open to make sure it is fully cooked.
  5. To cook in a slow cooker: Choose your favorite red pasta sauce and pour half of the jar into the empty slow cooker. Add meatballs and pour the rest of the sauce on top. Turn on high and cook for 2-2.5 hours.

How to Serve and Store Meatballs

Serving suggestions

  • With pasta, bread, and a salad.
  • With rolls for meatball hoagies.
  • As an appetizer for a party.

Storage

  • You can freeze cooked or uncooked meatballs in freezer bags. Mark the date on the bag.

Nutritional Information

Nutrition Facts
Serving size: 3 meatballs
Calories 407
Calories from Fat180
% Daily Value *
Fat 20 g31%
Saturated fat 11 g55%
Carbohydrates 9 g3%
Sugar 1 g
Protein 23 g46%
Cholesterol 106 mg35%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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