It’s fun to watch my friends eat these meatballs for the first time. They’re pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
—Michaela Rosenthal
Woodland Hills, California
Woodland Hills, California
PREP: 20 min
COOK: 15 min
Yield: 6 servings
INGREDIENTS
1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons vegetable oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta
PROCEDURE
In a large bowl, combine the first eight ingredients Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese
cube.
In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
Recipe taken from Taste Of Home magazine October-November 2006
1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons vegetable oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta
PROCEDURE
In a large bowl, combine the first eight ingredients Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese
cube.
In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
Recipe taken from Taste Of Home magazine October-November 2006
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