Menu Enter a recipe name, ingredient, keyword...

á-25400

Crispy Caprese Meatballs Stuffed with Fresh Mozzarella, topped with Marinara and Fresh Basi

By

Google Ads
Rate this recipe 5/5 (1 Votes)
Crispy Caprese Meatballs Stuffed with Fresh Mozzarella, topped with Marinara and Fresh Basi 0 Picture

Ingredients

  • Simple Marinara Sauce Ingredients:
  • 1 – 1 1/4 cups fresh breadcrumbs (about a 2-3 ounce french roll, processed)
  • 4 tablespoons milk, or half & half
  • 1 pound ground beef (85/15 ratio)
  • 1 egg
  • 3/4 cup grated parmesan, divided use
  • 2 cloves garlic, pressed through garlic press
  • 1 1/4 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 tablespoons chopped flat-leaf parsley
  • 8 mini fresh mozzarella balls (or about 3 ounces of a larger, fresh mozzarella ball), quartered to make 32 pea-sized pieces
  • 3/4 cup panko breadcrumbs
  • Canola oil
  • Simple Marinara (recipe below)
  • 1/4 cup basil leaves, finely julienned
  • 1 (14 ounce) can organic crushed tomatoes
  • 1 teaspoon dry oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, pressed through garlic press
  • 1 tablespoon olive oil

Details

Preparation

Step 1

-To a large bowl, add the breadcrumbs and the milk (or half & half), and combine to moisten; next, add in the ground beef, the egg, ½ cup of the parmesan, and the remainder of the ingredients up to and including the chopped parsley.

-Using your hands, combine all of the ingredients until well mixed; next, scoop out about 32, ¾ ounce portions.

-Take each of those portions, and flatten them out on the palm of your hand (like a mini burger patty), and lay one piece of the pea-sized mozzarella in the center; then, fold the meat over the mozzarella piece, and gently roll between your palms to create the meatballs.

-Chill the meatballs for about 20-30 minutes.

-While your meatballs chill, preheat your oven to 350°, and line a baking sheet with parchment paper.

-Once the meatballs are chilled, combine the remaining ¼ cup of parmesan with the panko breadcrumbs, and roll each meatball in the mixture.

-Place a large, non-stick skillet over medium-high heat, and drizzle in a little of the oil; working in batches, add some of the meatballs into the pan, and allow them to brown, turning them on all sides, for about 2-3 minutes; then, place the browned meatballs on the prepared baking sheet, and repeat the process with the rest of the meatballs.

-Once all are browned and on the baking sheet, bake the meatballs for 10 minutes until gooey and cooked through.

-Top with a dollop of Simple Marinara, and a sprinkle of julienned basil, and serve with toothpicks.
-To a small saucepan, add all of the ingredients, and whisk to blend.

-Place the saucepan over medium heat, and once the sauce begins to simmer, reduce to low and allow it to gently simmer, uncovered and undisturbed, for 10 minutes.

-Serve while warm, or allow to cool and keep covered in fridge.

Review this recipe