Mozzarella Stuffed Parmesan Meatballs
2½ lb. Lean Ground Beef
½ cup Yellow Onion, fine dice
1/8 cup Fresh Garlic, minced
2 large Fresh Eggs
2½ tsp. Dried Oregano
1½ tsp. Dried Basil
1 cup Parmesan Cheese, grated
½ cup Dried Parsley
1 tsp. Kosher Salt
½ tsp. Black Pepper
8 oz. pkg. Bel Gioioso Fresh Mozzarella Cheese Pearls
In a large bowl, mix all but the last ingredient. Measure out 2 oz. balls of the meat mixture (should make 24 balls). Flatten the balls one at a time and place 3 of the little mozzarella balls in the middle. Seal the meat mixture around the cheese and place on a rimmed sheet pan. Repeat until all are done. Bake in a pre-heated 375-degree oven for about 20 minutes (ovens may vary). Remove and let rest 5 minutes before serving. Place in a slow-cooker on low if serving buffet style.
Note: Recipe can be doubled or halved if needed for your use.
Note: Serve with marinara, alfredo or your favorite sauce for dipping.
Ideas for Future Efforts_______________________________________