Monthly Archives: October 2014

Stuffed Meatballs with Marinara


Stuffed Meatballs with Marinara


  • 3/4 cup panko bread crumbs
  • 3/4 cup Parmesan cheese, grated
  • 2 large eggs
  • 1/4 cup chopped fresh basil
  • 3 garlic cloves, minced
  • Salt and pepper
  • 4 ounces sweet Italian sausage, casings removed
  • 1 1/4 pounds 85 percent lean ground beef
  • 3 sticks mozzarella string cheese
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes


  1. Combine panko, 1/2 cup Parmesan, eggs, 2 Tbsp basil, half of garlic, 1 tsp salt, and 1/2 tsp pepper in large bowl.
  2. Add sausage and knead with your hands until incorporated into panko mixture.
  3. Add beef and knead until just incorporated.
  4. Using greased 1/4-cup dry measuring cup, divide meat mixture into 15 portions and place on plate.
  5. Cut mozzarella sticks crosswise into fifteen 3/4-inch cubes.
  6. Place 1 mozzarella cube in center of each meat portion and pinch meat around cheese to enclose.
  7. Roll meat between wet hands to form completely sealed meatball.
  8. Place stuffed meatballs on plate and refrigerate for 30 minutes or cover and refrigerate overnight.
  9. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
  10. Add meatballs and cook until browned on 1 side.
  11. Flip meatballs and cook until browned on opposite side.
  12. Brown on other sides.
  13. Transfer meatballs to plate.
  14. Discard all but 1 tablespoon fat from skillet and return to medium heat.
  15. Add onion and cook until just softened and beginning to brown.
  16. Add oregano and remaining garlic and cook until fragrant.
  17. Stir in tomatoes, remaining 1/4 cup Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  18. Nestle meatballs in sauce with 1 browned side up and bring to boil.
  19. Reduce heat to medium-low, cover, and simmer for 5 minutes.
  20. Flip meatballs so second browned side is up.
  21. Cover and continue to cook for 5 minutes.
  22. Remove skillet from heat and let rest, covered, for 5 minutes.
  23. Sprinkle with remaining 2 tablespoons basil. Serve.


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