Prep: 2 hours
Cook: 30 minutes
Serves: makes around 50 meat balls
Description: These originally had marinara and spaghetti as the stuffing, but I was thinking mozzarella as the surprise in the middle. They didn't disappoint. I like how this makes a TON of meatballs and they froze and reheated really well!
Ingredients:
1 pound of ground pork
1 pound of ground veal
1 pound of ground beef
S&P
4 garlic cloves, minced
1/4 cup chopped parsley
2 tsp chopped thyme
4 tsp chopped basil
6 cups of bread crumbs
6 eggs, beaten
1 cup of milk
1 log of fresh mozzarella, chopped into squares
1/2 cup of Parmesan
Directions:
1. In a ridiculously large bowl combine the pork, veal and beef and season with salt and pepper, to taste.
2. Mix in the garlic, parsley, thyme, basil, Parmesan and bread crumbs until well combined.
3. When thoroughly mixed, slowly add the beaten eggs and mix well.Add in the milk and again mix.
4. Let rest, covered in the fridge for 1 hour.
5. Remove the meat from the fridge and form into 2 ounce portions. Flatten the meatball and add a small square of mozzarella. Wrap the meat around the filling to form and enclosed meatball. Repeat until all the meat has been used.
6. Return the meatballs to the fridge for another hour and allow to rest.
7. In a large skillet heat oil over medium heat and begin to fry the meatballs until brown on all sides. Transfer into a oven proof dish and bake at 350 for another 15 minutes.
Nutrition:
| calories per meatball-146 | Carbs-11 | Fat-7 | Protein-9 | Sugar-2 | Fiber-1 |
To reheat the meatballs allow them to thaw, put them in the oven at 350 for another 10 minutes and you'll never know they were frozen.
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