Recipe:Cheese Stuffed Meatballs with Chunky Tomato Sauce

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Cheese Stuffed Meatballs with Chunky Tomato Sauce

Ingredients

·         1 lb. ground beef

·         ½ lb. ground pork

·         ½ lb. ground scrapple or ground Italian sausage

·         2 eggs, beaten

·         4 T. parsley, separated

·         1 lb. medium cheddar cheese, cubed into ½ inch cubes

·         1 T. dried Italian herbs

·         ½ cup grated Parmesan cheese

·         ½ cup breadcrumbs

·         2 T. olive oil, separated

·         1 onion, diced

·         3 garlic cloves, minced

·         1 32 oz. can chopped or crushed tomatoes

·         Kosher salt and pepper

Instructions

In a large bowl add beef, pork, scrapple/sausage, and eggs. Sprinkle with salt, pepper, half of parsley, dried Italian herbs, Parmesan and breadcrumbs. In a large sauce pot heat olive oil over medium heat. Add onion and garlic with a sprinkle of kosher salt. Sauté for 10-15 minutes until soft and golden. Remove half of the onion and garlic mixture and let cool. Add the canned tomatoes to the pan and cook for 20-30 minutes until slightly reduced and thickened.

Mixed cooled onion mixture with the meat mixture until thoroughly combined. Portion the meatballs into balls and place on a plate. Using your finger poke a hole in the meatball and push cube of cheese into center. Form meat around cheese into a ball.

Heat oven to 400 degrees. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add a tablespoon of oil and heat until hot. Fry meatballs on all sides until lightly brown. Place skillet in oven and cook for 10-15 minutes until cooked through.

Serve meatballs on a bed of sauce with a sprinkle of fresh parsley.

For more information:

http://www.kare11.com/story/life/food/recipes/2014/10/11/cheese-stuffed-meatballs-with-chunky-tomato sauce/17094085/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=kare/recipes