AuthorBiteSizedPrepare to elevate your mealtime with Stuffed Meatballs, a dish that transforms the humble meatball into a mouthwatering centerpiece bursting with flavor. This recipe combines tender, flavorful meat with gooey cheese, all encased in a crispy golden crust, making every bite a delightful surprise.
The meatballs begin with a perfectly seasoned blend of ground pork and beef, infused with the smoky depth of Spanish paprika, aromatic garlic, and red onion. A touch of all-purpose flour binds the mixture together, ensuring a juicy, melt-in-your-mouth texture. The real magic happens when you press a pocket into the meat and nestle a cube of cheese inside, sealing it with care to trap the creamy, melty goodness within.
After a quick rest, the meatballs are coated in flour, egg, and breadcrumbs, creating a crispy exterior that contrasts beautifully with the tender, cheesy interior. Fried to a golden perfection, these meatballs are irresistible on their own but reach new heights when paired with a rich, homemade tomato sauce.
The sauce is simplicity at its finest, made by sautéing aromatics and simmering diced tomatoes in stock with fragrant basil. The slow simmering allows the flavors to meld into a robust, savory companion to the indulgent meatballs.
Serve these beauties over pasta, with crusty bread, or simply on their own, and finish with a generous shower of Parmesan cheese for that extra touch of indulgence. Stuffed Meatballs aren’t just a dish—they’re an experience of comfort, surprise, and culinary delight in every bite. Perfect for gatherings or a special family dinner, this recipe guarantees smiles and empty plates all around.
In a bowl combine the ground pork, ground beef, garlic, red onion, spanish paprika, salt, black pepper and all purpose flour. Mix until well combined.
Get about two tablespoons of the meat mixture then flatten in the palm of your hand. Place the cubed mozzarella in the middle of the meat then roll into a ball. Repeat until all the meat mixture is used up. Let it set in the chiller for at least five minutes.
Coat with flour then drench in the egg then coat with breadcrumbs.
Fry the meatballs in a pot with hot oil over medium heat until golden brown. Serve hot with the marinara sauce.
Saute the aromatics then add the dice tomatoes.
Pour the stock and basil then simmer for 30 mins. Season with salt and pepper.
Ingredients
Directions
In a bowl combine the ground pork, ground beef, garlic, red onion, spanish paprika, salt, black pepper and all purpose flour. Mix until well combined.
Get about two tablespoons of the meat mixture then flatten in the palm of your hand. Place the cubed mozzarella in the middle of the meat then roll into a ball. Repeat until all the meat mixture is used up. Let it set in the chiller for at least five minutes.
Coat with flour then drench in the egg then coat with breadcrumbs.
Fry the meatballs in a pot with hot oil over medium heat until golden brown. Serve hot with the marinara sauce.
Saute the aromatics then add the dice tomatoes.
Pour the stock and basil then simmer for 30 mins. Season with salt and pepper.
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