Dinner
Smoked Mozzarella Stuffed Meatballs
The warm and savoury taste of herbs and Worcestershire sauce in the ground beef and pork makes the smokey mozzarella centre even more delectable. Pair these stuffed meatballs with your favourite dipping sauce as an appetizer or add them to a main course.
Updated
Ingredients
- 2 fresh bread slices, crusts removed
- 1/3 cup milk (75 mL)
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 Tbsp canola oil (30 mL)
- 1 lb ground pork (500 g)
- 1 lb ground beef (500 g)
- 1 Tbsp Worcestershire sauce (15 mL)
- 1/4 cup fresh parsley (60 mL)
- 2 Tbsp dried thyme (30 mL)
- 1 Tbsp kosher salt (15 mL)
- 1 Tbsp fresh ground pepper (15 mL)
- 8 oz smoked mozzarella, cut into 1/2” (1.2 cm) squares (250 g)
Directions
- Tear bread into small pieces and place into a food processor; process until bread turns into fine crumbs.
- In a nonstick skillet set over medium heat toast breadcrumbs until lightly browned, stirring often. Place breadcrumbs into a heatproof bowl and cover with milk, stirring to mix. Let mixture sit for 5 minutes. Discard any milk that hasn’t been absorbed and place the breadcrumbs into a large mixing bowl.
- Preheat oven to 400ºF (200ºC).
- Add shallots, garlic, canola oil, pork, beef, Worcestershire sauce, parsley, thyme, salt, and pepper to the bread crumbs. Mix together.
- Form meat around the cheese cubes and place onto a baking rack that has been placed on a parchment lined baking sheet. Bake for about 15 to 20 minutes or until thoroughly cooked.
- Serve immediately with your favourite barbecue or marinara sauce on the side for dipping.
Nutritional Analysis
| Calories | 110 |
|---|---|
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 30 mg |
| Sodium | 270 mg |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Potassium | 270 mg |
