These meatballs are not only delicious but extremely easy to prepare. Serve over pasta or in bread as a meatball sub.
Course
Appetizer, Main Course
Cuisine
American, Italian
Keyword
beef, meatballs, pasta
Servings16meatballs apx.
AuthorSandra | Sandra's Easy Cooking
Ingredients
16+ pieces cheddar cheesecubed
2lb.ground beef
1/2cupsItalian breadcrumbs
1-2eggs
1tablespoondried parsley
1tablespoononion powder
Salt and ground black pepper to taste and a generous pinch of each
1tablespoonolive oilplus a drizzle to coat the skillet
1jar 24 oz. Little Italy in the Bronx Marinara
Cheese For the sauce:
1large eggbeaten
8oz.container ricotta cheese
1cupmozzarella cheeseshredded
2ouncesfreshly grated parmesan cheese
1/2tablespoondried parsley
Salt and ground black pepper to tastea good pinch of both.
Instructions
Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
Serve warm over pasta. Garnish with more herbs and parmesan, if desired.
Recipe Notes
Leftovers: Place in airtight container and refrigerate for up to 5 days or freeze for a month.