MEATBALLS STUFFED WITH MOZZARELLA

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.

MEATBALLS STUFFED WITH MOZZARELLA

MEATBALLS STUFFED WITH MOZZARELLA

Course Appetizer
Cuisine Italian
Servings 40 meatballs

Ingredients
  

  • 1 large onion grated 
  • ½ cup fresh flat-leaf parsley chopped
  • 1 cup parmesan cheese  grated
  • cup bread crumbs 
  • 1 tbsp dried oregano
  • 2 large egg 
  • 4 tbsp tomato paste
  • 6 garlic cloves minced 
  • ½ tsp chilli flakes 
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup fresh basil chopped
  • 16 ounces ground chicken
  • 16 ounces turkey sausage casings removed
  • 40 mini mozzarella cheese balls (baby bocconcini)
  • Olive oil for drizzling

Bocconcini Mix

  • ½ tbsp salt
  • 1 tbsp dried oregano
  • 1 tsp pepper

Instructions
 

  • 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, chilli 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.

Notes

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.



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