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Recipe of the week: Stuffed meatballs

First Posted: 9:30 am - August 10th, 2015

Contributed photo Natalie Walker shared this recipe and photo for mozzarella cheese-stuffed meatballs.
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STUFFED MEATBALLS

• 1 pound ground beef

• 1 cup breadcrumbs (panko or regular, Italian seasoned or plain)

• 1 egg

• 1 teaspoon minced garlic (or 2 teaspoons garlic powder)

• 1 teaspoon onion powder

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3-4 mozzarella cheese sticks (string cheese)

• Marinara or alfredo sauce, for dipping

DIRECTIONS: Chop each cheese stick into half-inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use. Add ground beef, breadcrumbs, egg, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese. Place meatballs 1 inch apart on a greased baking sheet and bake at 400 degrees for 15-20 minutes until browned and cheese is melty. The cheese may start melting out of the meatballs — that’s OK. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping.

Contributed by: Natalie Walker

Contributed photo Natalie Walker shared this recipe and photo for mozzarella cheese-stuffed meatballs.
http://thecherawchronicle.com/wp-content/uploads/2015/08/web1_recipe1.jpgContributed photo Natalie Walker shared this recipe and photo for mozzarella cheese-stuffed meatballs.
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