Mozzarella Stuffed Italian Meatballs

• Meat

  • 1/2 lb Ground beef
  • 1 lb Italian sausage, mild

• Produce

  • 2 tsp Garlic powder
  • 1 Parmesan and minced parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cups Marinara sauce

• Baking & Spices

  • 2 tbsp Italian seasoning
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2/3 cup Panko breadcrumbs

• Dairy

  • 1/4 cut into slices 4 sticks mozzarella string cheese
  • 1/2 cup Parmesan cheese, grated

Found on wholefully.com

Description

Ingredients

• 1 pound mild Italian sausage
• ½ pound ground beef
• 2 teaspoons garlic powder
• ½ teaspoon salt
• ½ cup grated Parmesan cheese
• 2 eggs
• 2 tablespoons Italian seasoning
• ⅔ cup panko breadcrumbs
• 4 sticks mozzarella string cheese, cut into ¼ slices
• 2 cups marinara sauce
• Parmesan and minced parsley, for garnish
• 1 pound ground beef
• ½ pound ground pork
• 1 teaspoon salt
• 1 tablespoon dried onion flakes
• ½ cup panko breadcrumbs
• ½ teaspoon black pepper
• ¾ cup packed brown sugar
• ⅓ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• ⅓ cup ketchup
• ¼ cup grape jelly
• 1 tablespoon cornstarch
• ⅓ cup water
• 1 pound ground pork
• ½ pound ground beef
• 1 egg
• ⅔ cup panko breadcrumbs
• 2 tablespoons red curry paste
• 1 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons garlic powder
• ¼ teaspoon ground cayenne pepper (more if you like it spicy!)
• ¾ cup packed brown sugar
• ¼ cup rice vinegar
• ⅓ cup Thai sweet chile sauce
• ⅓ cup soy sauce
• 1 tablespoon cornstarch
• ⅓ cup water
• Chopped peanuts, minced cilantro, and lime juice, for garnish

Directions

• Preheat the oven to 425°.
• In a large bowl, combine the Italian sausage, ground beef, salt, cheese, eggs, Italian seasoning, and breadcrumbs. Mix well (your best bet is to use clean hands).
• Grab a couple of tablespoons of the mixture and form into a ball around one of the slices of string cheese. Roll into a ball.
• Place on a large baking sheet. Repeat with remaining meat and cheese.
• Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.
• Serve immediately with marinara sauce, or pour marinara sauce into the slow cooker with the cooked meatballs, and keep on warm until ready to serve. Top with more Parm and parsley before serving.
• Preheat the oven to 425°.
• In a large bowl, combine all the meatball ingredients. Mix well (your best bet is to use clean hands).
• Grab a couple of tablespoons of the mixture and form into a ball. Place on a large baking sheet. Repeat with remaining meat.
• Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.
• In the basin of a slow cooker, combine the brown sugar, vinegar, Worcestershire sauce, ketchup, and jelly. In a small bowl, whisk together the cornstarch and water. Add cornstarch slurry to the slow cooker and whisk.
• Add in the cooked meatballs, cover the slow cooker, and cook on high for about an hour, until the sauce is thick and bubbly. Reduce heat to warm until ready to serve.
• Preheat the oven to 425°.
• In a large bowl, combine all the meatball ingredients. Mix well (your best bet is to use clean hands).
• Grab a couple of tablespoons of the mixture and form into a ball. Place on a large baking sheet. Repeat with remaining meat.
• Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.
• In the basin of a slow cooker, combine the brown sugar, vinegar, chile sauce, and soy sauce. In a small bowl, whisk together the cornstarch and water. Add cornstarch slurry to the slow cooker and whisk.
• Add in the cooked meatballs, cover the slow cooker, and cook on high for about an hour, until the sauce is thick and bubbly. Reduce heat to warm until ready to serve. Top with chopped peanuts, cilantro, and a squeeze of fresh lime juice before serving.