Cheese-Stuffed Meatballs

"I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!"
 
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photo by Taheera S. photo by Taheera S.
photo by Taheera S.
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by Glutton photo by Glutton
Ready In:
1hr
Ingredients:
13
Serves:
10-12
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ingredients

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directions

  • In a large bowl, combine the milk and bread crumbs.
  • Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
  • Mix ingredients briefly with hands.
  • Form into 2 inch balls.
  • Seal cheese cube into center of each meatball.
  • In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
  • Transfer meatballs to tray (lined with paper towels).
  • Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
  • Add meatballs, cover and reduce heat to medium-low.
  • Cover, simmer for 30 minutes.
  • Uncover and cook for 10 minutes more.
  • Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

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Reviews

  1. This recipe was easy to follow, and perfect for the novice cook ;) Thanks!
     
  2. These were fun to make! I used mozzarella and they're delicious; I ended up with 40 big balls and am glad to have the leftovers in my freezer for future use.
     
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RECIPE SUBMITTED BY

I live in Philadelphia, PA. I am single and prefer it that way. I'm currently unemployed, but looking actively for work as a marketing administrator. I do enjoy cooking for friends, but my family finds my tastes too exotic for them. I am a Navy veteran and have traveled extensively throughout Asia and lived in California for seven years. I'm constantly changing my profile because I am never satisfied with it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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