Testing A New Meatball Technique

Today we're making baked Italian meatballs stuffed with mozzarella. I had to modify the ingredients a bit down below, so follow that recipe if you plan on making them. Also, feel free to fry them for an even better result, but most of the time baking the meatballs is easier and makes far less of a mess. I hope you enjoy the mozzarella stuffed meatballs!

ALSO, WATCH THE SUNDAY SAUCE SERIES WITH MEATBALLS AND BRACIOLE! https://youtube.com/playlist?list=PL0QyikC1o6v0h-8NM4Y8TeWgQ8V2rv-zn

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SIMILAR PRINT RECIPE: https://www.sipandfeast.com/italian-meatballs-sunday-sauce/

MOZZARELLA STUFFED MEATBALLS

INGREDIENTS (For the meatball mix)
1 pound ground chuck
1 pound ground pork
2 1/2 cups fresh breadcrumbs wetted with milk then squeezed out or 2 cups plain breadcrumbs soaked in a 1/4 cup of milk
1 1/2 cups Pecorino Romano - grated
1/2 cup fresh parsley minced
2-3 large eggs
2 cloves garlic - paste
1 tsp kosher salt
1/2 tsp black pepper

REMAINING INGREDIENTS
1 block mozzeralla - cubed
4 cups marinara sauce - this recipe: https://youtu.be/SiM93XQb-Ng

INSTRUCTIONS
1. Preheat oven to 400f and set one rack to the middle level and one to the top level.
2. Gently combine the meatball mix ingredients in a large bowl.
3. With wet hands roll approximately 2" size meatballs. Place a cube of mozzarella in the middle and roll the meat around the cheese so that it’s completely covered.
4. Bake the meatballs on a wire rack for ~30 minutes on the middle rack or until cooked through.
5. Place a layer of marinara sauce in a dish then add 1-2 meatballs on top. Grate a bunch of Pecorino Romano cheese on top and serve. Enjoy!

NOTE: The exact cooking time will depend on the size of the meatballs. Use an instant-read thermometer and remove once the meatballs hit 160-165f internal temperature.

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