Bocconcini Mozzarella Stuffed Meatballs

Bocconcini Mozzarella Stuffed Meatballs

This is my very first blog post. I plan on posting a couple of recipes a week. These meatballs are very easy to make and are a crowd-pleaser. This recipe is perfect for a quick week night dinner. Just add your favorite pasta and sauce. The secret is the panko bread crumbs. I have panko in my pantry at all times and you should to. One thing I have to explain is the lack of pork in my meatballs. Most recipes call for ground beef and ground pork. I cooked these to an internal temperature of 145 degrees. The cheese just starts to melt at this temperature. This cooks the very center of the beef to medium. Most people would prefer their pork cooked all the way through.





Bocconcini Mozzarella Stuffed Meatballs
The perfect meatball
  • One pound grass-fed ground beef
  • 2 teaspoons salt
  • 1 tablespoon garlic powder
  • 2 tablespoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon black pepper
  • 1 egg
  • 1 cup Panko bread crumbs
  • 8 Bocconcini Mozzarella balls
  • 1½ tablespoons olive oil
  1. Preheat your oven to 400 degrees
  2. except for olive oil mix all ingredients in a large bowl
  3. divide mixture into 8 pieces and flatten into patties
  4. bring up all sides to form a ball and roll to form the ball
  5. heat a skillet over medium high heat, add olive oil saute meatballs until brown on all sides
  6. place in oven until center reaches 145 degrees
  7. serve with your favorite pasta and red sauce





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