Mozzarella-Stuffed Meatballs
HB-9976 · Hand-built original · American
Beef meatballs with Italian seasoning and parmesan, optionally filled with mozzarella, browned in a skillet and cooked through on low heat.
AmericanMain course40 min
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/4 cup breadcrumbs
- 1/4 cup whole milk
- 1 pound ground beef 85/15
- 2 teaspoons minced garlic
- 1 large egg
- 2 tablespoons parsley chopped
- 1/4 to 1/3 cup parmesan grated, to taste
- 1 teaspoon salt or to taste
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- mozzarella balls optional
- olive oil for frying
Method
- Stir the breadcrumbs and milk together in a small bowl and rest them for 10 minutes until the crumbs have soaked up the milk.
- Combine the beef in a large bowl with the garlic, egg, parsley, parmesan, salt, Italian seasoning, paprika, black pepper, onion powder and the soaked breadcrumbs until evenly mixed.
- Shape the mixture into meatballs of your chosen size with greased hands so it does not stick.
- If you are stuffing them, press a small piece of mozzarella into the centre of each meatball and wrap the meat tightly around it to seal.
- Heat a large skillet over medium-high heat and add 2 to 3 tablespoons of olive oil.
- Brown the meatballs for about 5 minutes on the first side, turn them to brown the other side, then drop the heat to low and cook them through.
- Serve the meatballs hot as they are.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).