Mozzarella-Stuffed Meatballs in Tomato Sauce
Ingredients
- 1/3 cup milk
- 1 1/2 slices white bread
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 pound ground beef
- 3/4 pound ground pork
- 3/4 cup grated parmesan
- 1 large egg, beaten
- 2 to 3 ounces mozzarella
- 2 tablespoons olive oil
- 2 (28-ounce) cans tomatoes in sauce
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pinch sugar, optional
- 6 to 7 fresh basil leaves,
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Parmesan
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Instructions
- Heat the milk in the microwave for 30 seconds, or in a pot on top of the stove, until warm to the touch.
- Place the bread pieces in a large bowl. Pour the warm milk over them and let soak for about 5 minutes, or until the milk is absorbed and the mixture cools. Add the salt and pepper to the bowl and mash with a fork to break up the bread.,Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined.
- Divide the mixture into 16 equal pieces and roll each into a ball the size of a golf ball. With your finger, make an indentation in each ball and press a piece of mozzarella into it. Pinch the meat around to close the hole. Roll the meatball again to enclose the cheese.
- Heat the oil in a large oven-safe skillet set over medium heat. Add the meatballs to the skillet in one layer, and place the hot skillet in the oven. Bake the meatballs for 10 minutes. If the meatballs have not browned, turn on the broiler and broil for 2 to 3 minutes or until browned.,Remove from the oven and tilt the skillet. Spoon out and discard any excess oil. If you have broiled the meatballs, reset the oven heat to 400ºF.
- Pour both cans of tomatoes and their juices into a bowl. Use your hand to break them into smaller chunks. They will break down even more in the cooking process.
- In a large, wide saucepan, add the oil and garlic. (Don't heat the oil first.) Place the pan over medium heat and cook for 45 seconds to 1 minute, or until the garlic starts to sizzle.,Add the tomatoes, salt, and pepper to the pan and bring to a simmer. Continue to simmer for 10 minutes, or until the sauce thickens slightly. Taste and add more salt, pepper, and a pinch of sugar (to taste). Stir in the basil leaves.
- Pour the sauce over the meatballs in the skillet. Sprinkle with the shredded mozzarella and Parmesan. Return the pan to the oven and continue to cook for 10 minutes, or until the sauce bubbles and the cheese melts. Sprinkle with more torn basil leaves and serve.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
