Recipe of the Week: Mozzarella Stuffed Meatballs
Good meatball recipes are hard to find, but this one is great. Scrumptious little gems filled with mozzarella cheese, tossed in sweet cherry tomato sauce and served on top of homemade fettuccine pasta. Makes 12 pieces. (Chef tip: For extra flavor, use the blend of ground beef, veal and pork.)
1 pound lean ground beef
1 cup fresh breadcrumbs
2 large eggs
1/4 cup parmesan cheese, grated
1 tablespoons fresh Italian parsley, chopped
1/4 cup scallions, finely chopped
2 teaspoon garlic, minced
1 tablespoon tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
4 ounces fresh mozzarella cheese, cut into 12 pieces
2 tablespoons extra-virgin olive oil
Pre-heat oven to 400°F.
To make meatballs, combine all ingredients, except mozzarella cheese, in a medium bowl. Divide mixture into 12 equal portions. Flatten each portion into a well-packed patty. Top each patty with a piece of mozzarella cheese. Fold the patty up, over itself to form a meatball.
Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until an internal temperature of 165°F is reached.
Serve meatballs with fettuccine and cherry tomato sauce.
CHERRY TOMATO SAUCE:
2 pints ripe cherry tomatoes, halved
1 small onion, finely minced
1/2 carrot, grated
2 cloves garlic, peeled and minced
1/4 cup extra-virgin olive oil
1/8 teaspoon crushed red pepper flakes
2 tablespoons fresh basil, chopped
2 cups tomato puree
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
In a large non-reactive saucepan, cook onion in olive oil until transparent. Add carrot and garlic and saute for five more minutes. Add cherry tomatoes and sauce. Season with hot peppers, salt and pepper. Simmer for 20 minutes to thicken at medium heat. Add basil and cook for a few minutes more.