Thursday, December 4, 2014

Stuffed Meatballs

It seems as though restaurants everywhere are beginning to experiment with stuffing burgers, meatballs and other meats. I mean it is a great idea. Take something you love and stuff it with something (or somethings) you also love. I think I'm going to stuff bacon, inside of bacon, inside of a French fry, inside of a burger, inside of a donut...just kidding.

For this recipe, I decided to stuff the meatballs with rice, mozzarella cheese and tomato sauce. The rice is a great compliment to the meatball and the mozzarella cheese melts perfectly. I hope you enjoy it as much as I did!

Stuffed Meatballs


½ lb Ground Beef
½ Yellow Onion - minced
1 Egg – Beaten
1 Tablespoon Garlic Powder
½ cup Bread Crumbs
2 Tablespoons Worcestershire Sauce
¼ cup Parsley – chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1/3 cup White Rice – cooked, cooled
3 Tablespoons Fresh Mozzarella Cheese
1 Tablespoon Olive Oil
1/3 cup – ½ cup Tomato Sauce
Parmesan cheese (if desired) – Grated.


1.     Preheat oven to 400 degrees.
2.     In a large bowl, combine the Ground Beef, Yellow Onion, Egg, Garlic Powder, Bread Crumbs, Worcestershire Sauce, Parsley, Salt and Pepper.
3.     Heat the olive oil in a large sauté pan over medium heat.
4.     Mold about 2 heaping tablespoons of the mixture into about half the size of your desired meatball.
5.     Use a finger to create a crater in the meatball. Stuff the crater with white rice, mozzarella cheese and tomato sauce.
6.     Take an additional heaping tablespoon of the meatball mix and mold it over the crater so that it is completely covered.
7.     Repeat this process for every meatball.
8.     Brown the meatballs on all sides in the sauté pan for about 3 minutes per side.
9.     Transfer the meatballs to a baking sheet lined with foil.
10. Bake the meatballs for about 15 minutes.
11. Pour remaining tomato sauce over the meatballs, sprinkle with grated parmesan cheese and serve!