Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 pound 10-percent fat ground beef (I’ve also used Buffalo)
1 pound ground pork (I’ve also used ground turkey)
6 ounces smoked mozzarella, cut into 30 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed
Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl.
Add the beef and pork and, using a wooden spoon or clean hands.
Stir until well combined.
Form the mixture into 30 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes.
Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness.
Top with marinara sauce and have extra for dipping.
These stuffed meatballs make a great main dish or can be served as appetizers.
They also freeze well so make a double batch and put half in the freezer for another future meal.
This recipe was shared on Foodie Friends Friday