Smoked Mozz Stuffed Meatballs

Smoked Mozz Stuffed Meatballs
Smoked Mozz Stuffed Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces smoked mozzarella cheese

  • 2

    large shallots, chopped

  • 1/4

    cup (5 to 6) sun-dried tomatoes in oil, drained

  • 1/3

    cup packed fresh basil leaves

  • 1/3

    cup shredded mozzarella cheese

  • 1/4

    cup grated parmesan cheese

  • 1

    tablespoon tomato paste

  • 3/4

    teaspoon red pepper flakes

  • Kosher salt and freshly ground pepper

  • 1 1/2

    pounds ground beef chuck (80% lean)

  • 1

    pound ground pork

  • Olive oil, for frying

  • Vegetable oil, for frying

  • Marinara sauce, warmed, for serving (optional)

Directions

Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.

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