Mozzarella Stuffed Meatball Wellington Recipes

MOZZARELLA-STUFFED MEATBALLS

Steps:

• Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
• Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
• Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

MOZZARELLA-STUFFED MEATBALLS

Steps:

• 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 a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

MOZZARELLA STUFFED MEATBALL WELLINGTON

Steps:

• Preheat the oven to 400°F.
• Add 1 tbsp olive oil to a medium skillet, cook the diced onions 3-5 minutes.
• Add the garlic, cook for an additional minute.
• Add the Italian sausage to a large mixing bowl.
• Add the cooked onion & garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt and black pepper.
• Mix together.
• Form into 9 large meatballs, filling each with one mozzarella ball.
• Add the remaining 2 tbsp olive oil to a large skillet over medium high heat.
• Add the meatballs and sear for 2-3 minutes per side.
• Remove from the heat and pat each meatball with a paper towel to remove the grease.
• On a large sheet of parchment paper sprinkled with flour, use a rolling pin to roll the sheet of puff pastry into a thin layer.
• Slice the puff pastry in thirds in both directions forming 9 squares.
• Wrap each meatball in a square of puff pastry, tucking the puff pastry under the meatball.
• Place the meatballs on a baking sheet and brush with the egg white.
• Place in the oven and bake for 20-25 minutes.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

MOZZARELLA-STUFFED MEATBALL

Steps:

• Place the minced pork into a large bowl. Season it with salt, pepper, oregano, and chili flakes. Add the egg, olive oil, breadcrumbs, and parmesan. Mix the ingredients, to perfectly combine them. Let the mixture rest for a few minutes.
• Separate the mixture into 2 patties, about 0.4 inches (1 cm) thick and 4 inches (10 cm) in diameter.
• Add the mozzarella cubes over one of the patties, and use the remaining one to top it. Press the top and sides to release the air.
• Heat the vegetable oil in a skillet over high heat. Add the meatball in the skillet and cook it for 10 minutes. In the meantime, use a spoon to grab some oil from the pan and spread it on the top of the patty, which will help with the cooking.
• Flip over the meatball, and continue cooking it for another 10 minutes!

MOZZARELLA-STUFFED MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well.
• Cut mozzarella into 18 1/2-inch 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 or as meatball sandwiches.