MEATBALLS STUFFED WITH MOZZARELLA
This is a great appetizer for the holidays. It takes a little work to make, but the end result is totally worth it. These can be made in advance so the day you’re entertaining you can warm them up and concentrate on other things.
Makes 40 meatballs
1 large onion, grated
1/2 cup chopped fresh flat-leaf parsley
1 cup grated Parmesan cheese
2/3 cup bread crumbs
1tbsp dried oregano
2 large egg
4 tablespoons tomato paste
6 garlic cloves, minced
1/2 teaspoon chili flakes
1 teaspoon salt
1 teaspoon pepper
1/4c fresh basil, chopped
16 ounces ground Chicken
16 ounces Turkey sausage
40 mini mozzarella cheese balls (baby bocconcini)
Olive oil for drizzling
1/2 tbsp salt
1 tbsp oregano
Preheat the oven to 400ºF
Line a baking sheet with tin foil.
Drain baby bocconcini and put in a bowl with Bocconcini Mix. Mixing until all the balls are covered. Set Aside
In a large bowl, combine the onion, parsley, basil, parmesan, bread crumbs, oregano, egg, tomato paste, garlic, chili flakes, salt and pepper.
Add the chicken and turkey. Using your hands, combine all ingredients gently but thoroughly.
Shape the meat mixture into 1 1/2-inch-diameter meatballs. Flatten the meatball making it into a patty. Take 1 bocconcini ball and place in the centre. Fold the meat around it and roll it back into a ball, reforming the meatball so that the mozzarella is completely covered with the meat mixture and there are no air pockets. You with feel that the meat is sticking to the cheese and there is no air inside when it feels like a solid mass. If there are air pockets inside it will break the meatball when it bakes.
Place meatballs on the baking sheets and drizzle with olive oil to keep them moist.
Bake the meatballs for 15 minutes.
I made these for a party in advance. They store well in the fridge or freezer. They can be added to pasta or salads. To warm them up, put the meatballs in a 350ºF oven for 10-15 minutes. If frozen, let defrost first. I also like to have a spicy marinara sauce for dipping.