Stuffed Meatballs

While my family was in town over Christmas, we took a trip to Atlanta and rode the SkyView Ferris wheel.  It was something that I had wanted to do since it opening in July.

All 8 of us piled into the car to take us to the top of the wheel so we could see the Atlanta skyline.  Not everyone was thrilled with the idea of being so high up over the ground - as you can tell.

 
If you are in Atlanta - I would recommend taking a trip on SkyView Atlanta.  The heated and air conditioned cars make for a comfortable ride while you take in the Atlanta skyline.


Immediately after our trip on the Ferris wheel, we headed home for our annual Mazzeo family pasta throwdown.  I (along with some help from my dad) made cheese stuffed ravioli, my brother made some fettuccine with the pasta maker and my mom hand cut some linguini.  It was a feast - to say the least.  

Even though we didn't have stuffed meatballs at our pasta throwdown, but they would have been a great addition.  Unfortunately, I didn't find this recipe in my ad hoc at home cook book until AFTER Christmas.  I had Courtney help me with these meatballs since she is the meatball expert eater.


Stuffed Meatballs
2 Tablespoons oil
1 cup chopped onion
2 teaspoons minced garlic
kosher salt and pepper
16 ounces ground sirloin
16 ounces ground chuck
8 ounces ground pork
1/4  dried breadcrumbs
2 Tablespoons chopped parsley
1 egg
4 ounces fresh mozzarella, cubed








Heat oil in skillet.  Add onion and garlic and saute until tender.







Combine vegetables, meat, salt, pepper, bread crumbs, parsley and egg in a large bowl.

Gently combine with hands.

Use an ice cream scoop to help portion meat into similar sized balls.

















Shape with hands into a ball.






Poke a hole in the center of each meatball and push a piece of mozzarella into the hole.

Reshape the meatball so that the cheese is completely covered.

Bake on a rack over a baking sheet for 20 minutes at 425.

While the stuffed meatballs sounded like a fantastic idea - Courtney was less than thrilled with the results.  The rest of us really enjoyed the cheesy filled balls of meat but our meatball critic thought she preferred "plain" meatballs over stuffed.  Oh well, can't win them all.

Ciao!


Stuffed Meatballs
2 Tablespoons oil
1 cup chopped onion
2 teaspoons minced garlic
kosher salt and pepper
16 ounces ground sirloin
16 ounces ground chuck
8 ounces ground pork
1/4  dried breadcrumbs
2 Tablespoons chopped parsley
1 egg
4 ounces fresh mozzarella, cubed

Heat oil in skillet.  Add onion and garlic and saute until tender.  Combine vegetables, meat, salt, pepper, bread crumbs, parsley and egg in a large bowl.  Gently combine with hands.  Use an ice cream scoop to help portion meat into similar sized balls.  Shape with hands into a ball.  Poke a hole in the center of each meatball and push a piece of mozzarella into the hole.  Reshape the meatball so that the cheese is completely covered.  Bake on a rack over a baking sheet for 20 minutes at 425.