Todays addition to our Football Extravaganza is Stuffed Meatballs! These meatballs are moist and delicious and the mozzarella centers make them extra special.
Stuffed Meatballs
(adapted from Perfect Party Food)
1 pound Ground Beef
1/2 cup chopped Onion
1/2 clove Garlic, minced
Grated zest of 1/2 Lemon
1/2 teaspoon Black Pepper
3/4 cup Parmesan Style Bread Crumbs
2 Large Eggs, beaten
Oil for frying
Chop your onion.
Put the ground beef and the onion in a bowl.
Add chopped garlic.
Zest the lemon and add it to the bowl.
Add the black pepper, bread crumbs, and the eggs.
Mix together.
Use a scoop if you have one, if not just form with your hands.
Then flatten the meatball just slightly, and
insert a piece of cheese in the middle of the meatball.
Form the meatball over the cheese until it is a round ball again.
Make all the meatballs.
Start cooking the meatballs in the oil in the pan.
Turn the meatballs as they get brown.
While the meatballs are cooking, cook the marinara.
Canola Oil
1 1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Finely chopped Onion
San Marzano Tomatoes, peeled
1 teaspoon Sugar
Put the tomatoes in the food processor and chop.
If you don’t have a food processor, cut by hand into small
bite size pieces.
It should look like this.
Cut the onions.
In a pot, heat your oil, and the add the onions. Cook the
onions until they are clear. Ignore the tomatoes in the pictures.
I dropped a spoonful in the pan when I was moving them. Sorry!
Add the tomatoes, salt, pepper, and sugar.
Let simmer. Then let the sauce cook for 30-45 minutes.
Stir occasionally until thicker.
As the meatballs brown, add them to the sauce. Let
them cook in the sauce for about 1/2 hour. Then serve.
Enjoy!
Thanks for joining The Freshman Cook today!
Please stop by tomorrow when we will be baking
up a storm making
“The Boys of Fall” Cupcakes!!
See you then!!
