On a recent Saturday night we had our best friends over for dinner. As we usually end up standing around our kitchen counter instead of sitting at the dining room table or lounging in the living room, making a variety of appetizers seemed to be the best menu.
I decided to go with an Italian theme, as our basil plant was ready for picking. Tomato Bruschetta, prosciutto wrapped cantaloupe, and Mozzarella Stuffed Meatballs filled our menu. Hanging out at the kitchen counter, we were able to pick at the foods, sip some swamp water, and chat.
The meatballs were filled with fresh mozzarella, which is an important ingredient. Although fresh mozzarella costs more than block mozzarella, it is worth the extra expense. Fresh mozzarella has a high moisture content, which enhances the meatball’s texture.
These meatballs are versatile. They can be served plain or with pasta sauce and deliver great flavor both ways. Also, the meatballs can be made in advance and left to simmer with sauce in a crockpot or refrigerated and reheated at a later point. The meatballs retain the same flavor and texture either way.
- 2 lbs. ground hamburger
- 1 lb. ground pork
- 2 eggs
- 3 cloves garlic, minced
- 1/2 cup shredded parmesan
- 6 saltines, crushed
- 1 Tb. Italian seasoning
- 1/4 lb. fresh mozzarella, diced
- Preheat oven to 400.
- In a large bowl, combine hamburger, pork, eggs, garlic, parmesan, saltines, and Italian seasoning, and mix well.
- Form meat mixture into a ball the size of a walnut.
- Press a piece of mozzarella into the center, and reform meatball around cheese.
- Place on rimmed baking sheet.
- Bake for 15-20 minutes.