MOZZARELLA STUFFED MEATBALLS
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MOZZARELLA STUFFED MEATBALLS
Amy Hunter
Rated 5.0 stars by 1 users
Servings
8
Prep Time
1 hour
Calories
449
There are a lot of ways to make meatballs, and everyone has their favorite recipe. Mine is a combination of ground beef and pork, with a bit of grated Parmesan, lots of seasonings, and cubes of mozzarella stuffed in the middle. In my opinion, melted cheese is a great addition to just about anything.
My standard Italian seasoning has always been from Penzey’s, and it’s always been a good choice, but this time I used Nana’s Italian Seasoning, a spice mix created specifically for Ava Jane’s Kitchen, and available by joining their spice club. It’s got the usual herbs you find in an Italian mix — basil, marjoram, oregano, and thyme — but it’s also got the addition of citrus, and bell peppers, which give it a zesty flavor that rounds out any dish. It’s also made with Colima Sea Salt, so it helps to season your dish as well. It’s a nice change of pace from my traditional herb-only blend.
Once mixed, I brushed the meatballs with Ava Jane’s Kitchen Avocado Oil, and baked in a high heat oven. The end result was crispy, flavorful meatballs that are delicious as is or with your favorite pasta sauce. These are bigger than standard meatballs, as I find stuffing cheese in a smaller ball overwhelms them, but feel free to make them any size you like.
Ingredients
-
2 tablespoons Ava Jane’s Kitchen Avocado Oil plus additional for brushing
- 1 onion minced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan
-
1 tablespoon Nana’s Italian Seasoning
- 1/4 cup finely chopped fresh parsley
- 1 8- ounce block mozzarella cheese
- Fresh ground black pepper
Directions
Preheat oven to 400 degrees F.
- Heat the oil in a heavy skillet over medium high heat. Add the onions and cook until softened, and add the garlic. Cook for about a minute, and turn off heat. Transfer to a large bowl and let cool.
- Once cooled, add the beef, pork, egg, breadcrumbs, Parmesan, seasoning, and parsley. Season generously with black pepper. Mix by hand, gently, until everything is combined.
- Form into 8 meatballs, approximately 4-5 ounces each.
- Cut the block of mozzarella into 8 1-ounce cubes, and stuff one cube into the middle of each meatball. Lay them on a baking sheet and brush with Ava Jane’s Kitchen Avocado Oil.
- Bake for 30-40 minutes, until meatballs are browned and no longer pink in the center. Serve with your favorite meatball accompaniments.
Nutrition
Nutrition
- per serving
- Calories
- 449
- Carbs
- 9 grams
- Protein
- 34 grams
- Fat
- 30 grams
- Saturated Fat
- 11 grams
- Polyunsaturated Fat
- 2 grams
- Monounsaturated Fat
- 14 grams
- Trans Fat
- 1 grams
- Cholesterol
- 133 milligrams
- Sodium
- 533 milligrams
- Potassium
- 426 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
- Vitamin A
- 296 milligrams
- Vitamin C
- 2 milligrams
- Calcium
- 415 milligrams
- Iron
- 3 milligrams