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

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

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • Simple Marinara Sauce Ingredients:

  • 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

Directions

-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.

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