stuffed meatballs

Mountain Meatballs are giant, stuffed with Cheddar Cheese meatballs, nestled in a rich, tasty sauce make the most delicious comfort dinner

Mountain Meatballs

t Olive Oil

Red Onions finely chopped

1.3 kg Lean Ground Beef

Dijon Mustard

t Dried Oregano

t Ground Cumin

t Coriander Seeds crushed

Breadcrumbs fresh

Eggs

Salt and Black Pepper

Cheddar Cheese grated

TB Olive Oil

Red Onion finely chopped

Red Bell Pepper chopped

Yellow Bell Pepper chopped

TB Fresh Garlic crushed

Red Chilies de-seeded and finely chopped

t Paprika

Tomato Sauce (Ketch-Up)

Worcestershire Sauce

Cider Vinegar

Molasses

Coffee hot, strong

Cherry Tomatoes halved

Parsley

Pre-heat the oven to 240 deg C (...

Pre-heat the oven to 240 deg C ( 460 deg F ) – spray a large roasting dish with cooking oil

Meatballs:  Heat the Oil in a large skillet –...

Meatballs:  Heat the Oil in a large skillet – saute the Red Onion until soft – remove from skillet and leave to cool completely

Place the Ground Beef, Mustard, Oregano, Cumin, Coriander...

Place the Ground Beef, Mustard, Oregano, Cumin, Coriander seeds, Breadcrumbs and the Eggs in a large mixing bowl – add the cooled Onion – season to taste with Salt and Black Pepper and mix thoroughly

Divide the Meatball mixture in eight equal portions...

Divide the Meatball mixture in eight equal portions – roll into balls (the balls will be slightly bigger than a Tennis ball) – make and indentation in each Meatball – divide the Cheese in eight and press into the indentations – press the Meatballs to close securely

Arrange the Meatballs in the prepared roasting dish...

Arrange the Meatballs in the prepared roasting dish – bake 30 – 45 minutes or until golden – remove from the oven

Sauce: Meanwhile, using the same skillet – heat...

Sauce: Meanwhile, using the same skillet – heat the Oil for the sauce – saute the Onion, both Bell Peppers, Garlic, Chili and Paprika until soft stir in the Tomato Sauce, Worcestershire Sauce, Cider Vinegar, Molasses, Mustard, Coffee and Tomatoes – reduce heat to medium low and simmer until the sauce has thickened ( about 20 minutes )

Spoon away most of the fat in the...

Spoon away most of the fat in the Meatball roasting pan – pour over the Sauce and return to the oven for 5 minutes or until heated through

Remove from the oven – sprinkle with Parsley...

Remove from the oven – sprinkle with Parsley and serve

Juicy, flavorful Italian style meatballs stuffed with melty mozzarella cheese - perfect for dipping in your favorite marinara or alfredo sauce!

Slow Cooker Mozzarella Stuffed Meatballs

beef

bread crumbs ((panko

garlic garlic

onion powder

Italian seasoning

salt

black pepper

mozzarella cheese sticks ((string cheese))

marinara or alfredo sauce (for dipping)

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, bread crumbs, egg and egg yolk, 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.

When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish. Serve with your favorite marinara or alfredo sauce for dipping.&nbsp;

Smoked meatballs stuffed with mozzarella cheese, slowly smoked on the grill, and then finished with a BBQ sauce glaze. These are the ultimate game day food or appetizer for your next gathering.&nbsp;

Smoked Stuffed BBQ Meatballs

beef (80/20)

pork

pork panko breadcrumbs

dry rub (we used the one in the notes below)

thyme

red onion, diced

garlic,

Worcestershire sauce

cheese,

mozzarella cheese sticks,

barbecue sauce

Preheat your smoker to 225 degrees F. We used apple wood chunks with lump charcoal on our Big Green Egg.

While the smoker is warming, prepare the meatballs by combining all ingredients (less the BBQ sauce and mozzarella cheese) and combine with your hands. Be gentle just mix enough so it's all together.

Prepare meatballs by rolling a little over a tablespoon in size and then using your thumb, press a small indent and place cheese in the fold. Then work the meatball again around the cheese so you have the meat surrounding the cheese. That's why we go with larger meatballs.

Place meatballs in the smoker until the internal temperature reaches 155 degrees (about 45 minutes) when checking the internal temperature of the meat. Then place the meatballs in a heat proof dish (or cast iron skillet) with the BBQ sauce and return to your smoker and close lid.

When the meatballs reach an internal temperature of 165 degrees (or about 15 more minutes) they are done. Serve warm!!!

Polpette - Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami are exactly the thing you didn't know was missing in your at home Italian repertoire!

Southern Italian Stuffed Meatballs

½ pork

½ lb ground beef

bread crumbs

eggs

tbsp kosher salt

parmigianno regianno (plus extra for garnish)

2% milk

oz smoked mozzarella

oz spicy salami (calabrese?)

Combine ground pork, ground beef, bread crumbs, eggs, salt, parmesan cheese, and milk in a large mixing bowl.&nbsp; Stir together with your hands until the mixture has just come together but all the eggs and breadcrumbs are evenly distributed all the way through&nbsp;

Take 2-3 tbsp of ground meat mixture and pat if flat into a patty form&nbsp;

Wrap half of a slice of spicy salami around a small piece of smoked mozzarella cheese and add it to the top of the ground meat&nbsp;

Take another 2-3 tbsp of ground meat and flatten it over the top of the salami and mozzarella and the other ground meat patty&nbsp;

Pinch the two ground meat patties together closing the salami and mozzarella into the meatball.&nbsp; Roll to seal completely and place onto a greased baking tray.&nbsp;&nbsp;

Repeat the remaining meat, salami and mozzarella. You'll use around two greased baking sheets in total.&nbsp; Place both trays of meatballs in the refrigerator to chill for 15 min&nbsp;&nbsp;

While the stuffed meatballs chill, preheat the oven to 550.&nbsp; Do not turn the oven to broil yet.&nbsp;&nbsp;

Bake the meatballs at 550 for 10 minutes

Turn the oven to broil and broil the meatballs for an additional 5 minutes.&nbsp; The outsides should be browned and bubbly.&nbsp; A metal skewer inserted briefly to the center of one meatball should come out hot.&nbsp;&nbsp;

Add fresh parmesan and parsley to the top of the meatballs and serve with pasta

https://www.youtube.com/watch?v=iS2wmZQk22U

Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami - these are heaven!

Top 4 stuffed meatballs recipes from across the web

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Top Tags

Mountain Meatballs

Slow Cooker Mozzarella Stuffed Meat...

Smoked Stuffed BBQ Meatballs

Southern Italian Stuffed Meatballs

Top 4 stuffed meatballs recipes from across the web

The most viewed stuffed meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mountain Meatballs

Slow Cooker Mozzarella Stuffed Meat...

Smoked Stuffed BBQ Meatballs

Southern Italian Stuffed Meatballs

The most viewed stuffed meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine