{"id":5366,"date":"2013-12-08T22:08:24","date_gmt":"2013-12-09T04:08:24","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5366"},"modified":"2013-12-08T22:08:24","modified_gmt":"2013-12-09T04:08:24","slug":"mozzarella-stuffed-meatballs","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/12\/08\/mozzarella-stuffed-meatballs\/","title":{"rendered":"Mozzarella Stuffed Meatballs"},"content":{"rendered":"

Balls of meat stuffed with cheese and covered in a chunky marinara sauce?! \u00a0I am all in. \u00a0And I’m not sure if it’s being pregnant or the change in the seasons, or maybe both, but this kind of meal is right up my alley right now.<\/p>\n

\"mozzarella-stuffed-meatball\"<\/a><\/p>\n

These meatballs are total comfort food and will leave you full and happy. \u00a0Just like food should when it’s cold out. \u00a0Who in their right mind is eating salad right now, anyway? \u00a0I guess maybe I should be…but instead I’m eating meatballs, pasta and rosemary rolls. \u00a0And I’m ok with that.<\/p>\n

Like most meatballs you will end up with a mess in your kitchen. \u00a0BUT you can form the meatballs ahead of time, refrigerate them, clean up that round of dishes, then fry and bake them for dinner that night, or even the next day. \u00a0You can probably get away with not frying them at all and just putting them straight into the oven. \u00a0Maybe just add 10-15 extra minutes, especially if you’ve refrigerated them. \u00a0Regardless of the mess you make though, they are definitely worth it!<\/p>\n

You have a few options with these meatballs. \u00a0Pair with some spaghetti or other pasta (I made this<\/a>\u00a0spaghetti with simple garlic sauce\u00a0and thought it was a nice combination) or load them onto some substantial crusty bread for meatball subs or sandwiches. \u00a0One of the greatest things about these meatballs is that both of my kids LOVED them! \u00a0So not only did Ben and I eat 2 dinners with them, but the kids had at least 4 meals of meatballs and ate them up. \u00a0Carson asked for more! \u00a0Rarely do they eat the food we do and enjoy it. \u00a0This is definitely going into my kid friendly meal file.<\/p>\n

One tool I use for cookies and meatballs and to get them to be uniform in size is a scoop like this<\/a>. \u00a0I have a small one (about 1 inch in diameter) and a larger one that is closer to 2 inches. \u00a0It’s something I’d recommend you have in your kitchen if you do much cooking and baking. \u00a0Get a sturdy one. \u00a0 It will be worth the money, work better and last longer than the cheaper ones will.<\/p>\n

The original recipe simmers the meatballs in the sauce in the same pan they are cooked in. \u00a0I finished them off in the oven and the only thing that wasn’t great about that was that some of the cheese escaped, which in the end was not a big deal. \u00a0There was still plenty of cheese inside the meatballs! \u00a0No need to worry. \u00a0Enjoy!<\/p>\n

Mozzarella Stuffed Meatballs<\/h3>\n

Adapted slightly from Just a Pinch<\/a><\/p>\n

Makes 24-30 meatballs depending on size<\/p>\n

Ingredients<\/em><\/p>\n