Spicy Smoked Mozzarella Stuffed Meatballs with Tomato Sauce
Try this Spicy Smoked Mozzarella Stuffed Meatballs with Tomato Sauce recipe
Try this Spicy Smoked Mozzarella Stuffed Meatballs with Tomato Sauce recipe
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/4 cup ketchup
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- sauce:
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1 28 oz can diced tomatoes
- 4 garlic cloves minced
- 1 cup parmesan cheese
- 1/4 teaspoon dried rosemary
- 1 28 oz can crushed tomatoes
- 1/2 teaspoon dried rosemary
- 1 lb pork
- 1/2 teaspoon red pepper flakes (optional)
- 1 lb beef
- 1 onion; finely chopped
- 3/4 cup fresh parsley chopped
- 2 eggs; room temperature
- 1/4 cup half and half (all cream or all whole milk works a room temperature
- fresh parsley and fresh basil for finishing
- 2/3 upplain breadcrumbs
- 6 oz smoked mozzerella regular can be used as well, but i recommend smoked
- 1 whole garlic clove smashed
- Carbohydrate 0.587923271044541 g
- Cholesterol 10.5724949921339 mg
- Fat 6.14717063289635 g
- Fiber 0.109582529988492 g
- Protein 2.13670373595707 g
- Saturated Fat 2.21069990418623 g
- Serving Size 1 1 Serving (23g)
- Sodium 61.2323976088792 mg
- Sugar 0.47834074105605 g
- Trans Fat 0.352725276121608 g
- Calories 67 calories
Step-by-step
- Preheat your oven to 400 degrees.
- Drizzle 2-3 tablespoons olive oil in a medium skillet over medium heat; add in the onion with a sprinkle of salt, and cook until softened.
- Add in the minced garlic, dried rosemary, basil, thyme, and red pepper flakes; cook for another 30 seconds, or until fragrant, being sure NOT to brown the garlic.
- Transfer to a large bowl and allow to cool.
- In another bowl, combine the breadcrumbs, parsley, and parmesan cheese.
- Add them to the cooled onion mixture; then stir in the ketchup, half and half, salt, and pepper.
- Stir in the meat; start by breaking it up with a fork, then use your hands to combine the mixture until everything is evenly mixed, being careful not to over-mix.
- Use a small scoop, or tablespoon measuring spoon, to scoop out 1 tablespoon size meatball onto a baking sheet lined with aluminum foil; this will make about 60 small meatballs, so you will need 2-3 baking sheets depending on their size.
- Once all of the mixture is scooped, cut the mozzarella into small cubes; small enough to fit inside the scooped meatballs.
- Pick up one meatball and use your finger to poke a hole in the center of the meatball; place the cube of smoked mozzarella on the hole; cover and roll the meatball into a round shape; place the stuffed meatball back onto the baking sheet lined with aluminum foil.
- Bake the meatballs at 400 degrees for 10-15 minutes, or until cooked through.
- Meanwhile, make the sauce; place ½ cup of olive oil in a large pot over medium heat.
- Place the smashed garlic clove (skin removed), unto the pot and allow to cook for a couple minutes until fragrant, moving it around with a wooden spoon, making sure it doesn’t brown.
- Pour in the ½ cup of dry white wine, it will bubble up; then remove the garlic clove.
- Add in the crushed tomatoes and the diced tomatoes, along with the dried basil, rosemary, and oregano; stir to combine.
- Stir in the red pepper flakes if using.
- Bring to a boil, then reduce to a simmer and allow to cook for about an hour.
- Add the meatballs to the sauce and cook together for about 20 minutes.
- If you are making these ahead of time, allow the mixture to cool at this point and simply reheat when ready to serve; If using a slow cooker to serve, you can reheat them in the slow cooker over high heat for about an hour, making sure to stir them every so often until heated through, then turn the heat to warm.
- Serve as is, over pasta, or on a bun! Right before serving top the meatballs with chopped fresh basil and/or parsley.
A Culinary Adventure: Spicy Smoked Mozzarella Stuffed Meatballs
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone fed. But even amidst the chaos, I believe in nourishing my family with wholesome, flavorful food. That's why I've fallen in love with recipes that are both impressive and surprisingly simple. Enter: these Spicy Smoked Mozzarella Stuffed Meatballs. The combination of tender, juicy meatballs, bursting with the unexpected richness of smoked mozzarella and bathed in a vibrant, aromatic tomato sauce, is a guaranteed crowd-pleaser, even on the busiest of days.
The beauty of this recipe lies not only in its taste but also in its adaptability. On nights when I'm truly pressed for time, I prepare the meatball mixture ahead of time, storing it in the refrigerator. The next day, assembling and baking the meatballs is a quick task. I also like to experiment with the sauce. Sometimes I add a touch of balsamic vinegar for depth, or a sprinkle of sugar to balance the acidity. The core remains consistent: a robust blend of herbs and spices that elevates the simple tomato sauce into something truly special. The secret to getting juicy, flavorful meatballs is using a mixture of ground beef and pork – I find that this combination renders the meatballs perfectly moist without being too dry.
The smoked mozzarella is the star here, adding a delightful smoky tang to each bite. It melts beautifully inside the meatballs, creating a delightful contrast with the savory meat and rich sauce. I've experimented with different cheeses, but the smoked mozzarella stands out. The little pockets of molten cheese are irresistible, and they add a touch of indulgence to an otherwise healthy dish. The addition of herbs such as basil, oregano, and rosemary provides a delicate counterpoint to the spiciness, making the meatballs intensely flavorful without being overwhelming. This dish transforms a simple weeknight dinner into something celebratory, even worthy of a casual get-together with friends. The sauce is equally versatile, and this recipe shows how to elevate basic tomato sauce to be a culinary masterpiece.
Serving this dish is a joy. I often serve them over a bed of freshly cooked pasta, letting the sauce coat every strand. Occasionally, I'll put the meatballs on toasted rolls, creating little sliders that are perfect for a casual gathering. The presentation is always a highlight, as the perfectly browned meatballs, gleaming with their smoky mozzarella centers and nestled in the rich tomato sauce, always look impressive.
Beyond its immediate satisfaction, this recipe embodies a larger point for me. It's a reminder that even amidst the demands of modern life, we can create nourishing, delicious meals that bring joy to our families. It's a recipe that speaks to the simple pleasure of good food, shared with loved ones, and the satisfaction of creating something delicious from scratch.
This recipe is more than just a meal; it's a testament to the power of simple ingredients, thoughtfully combined, to create an unforgettable culinary experience. The combination of the smoked mozzarella and the rich tomato sauce brings unexpected depth to the simple meatball, and it allows me to feel like a culinary artist without spending hours in the kitchen.
So, the next time you're looking for a weeknight dinner that's both impressive and easy, give this recipe a try. I guarantee that it will quickly become a staple in your kitchen, a culinary shortcut to joy and nourishment.
Beyond the Meatballs:
This recipe is incredibly versatile. Feel free to experiment with the herbs and spices to create your own unique blend of flavors. You could also add other vegetables to the meatball mixture, such as finely diced carrots or zucchini, for extra nutrients. For a vegetarian twist, substitute the meat with lentils or mushrooms. And if you’re feeling adventurous, try different types of cheese to see what complements the meatballs best. The possibilities are endless!
