Large Italian-style cheese meatballs
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These delicious and juicy ground beef meatballs are literally packed with cheese. First, grated Parmesan is mixed into the ground beef, then each meatball is stuffed with a ball of bocconcini mozzarella, and after baking, a gooey cheese surprise awaits everyone inside. When the meatballs are almost done and crusted, simmer them in a spicy tomato sauce. Serve a large meatball per serving with the sauce and any side dish: rice, pasta, or polenta. For added flavor, top with ricotta and sprinkle each serving with fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meatballs
- Extra-virgin olive oil, for greasing
- 3 1/2 cups stale Italian bread slices (about a quarter loaf)
- 1 cup whole milk
- 2 large eggs
- 0.9 kg ground beef
- 1 small bunch parsley, chopped (about 1 cup)
- 0.5 tbsp. grated parmesan
- 1 clove of garlic, grated
- 0.5 tsp red pepper flakes
- 4 mini mozzarella balls (bocconcini)
Sauce
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 - 0.5 tsp red pepper flakes
- 1 can (800 g) of canned pureed tomatoes
- 3-4 sprigs of basil + chopped leaves for serving
- Ricotta, for serving
We recommend
Recipes with similar ingredients: Italian bread, milk, eggs, ground beef, parsley, Parmesan cheese, garlic, red pepper flakes, mozzarella cheese, pureed tomatoes, basil, ricotta cheese
Cooking the dish according to the recipe:
Prepare the meatballs:
Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil. Process the bread in a food processor until coarse crumbs form. Transfer to a small bowl, add the milk, and let soak for a while. Lightly beat the eggs in a large bowl, then add the ground beef, parsley, Parmesan, garlic, 1 teaspoon of salt, and red pepper flakes; mix with your hands to evenly distribute the ingredients. Add the bread and milk mixture and mix again (do not pack the ground beef too tightly).- Wet your hands and form the meatballs into 4 large balls. Make an indentation in the center of each meatball with your thumb and insert a mozzarella ball into it, then close the opening. Place the meatballs on the prepared baking sheet and bake until golden brown and firm, 25-30 minutes.
Meanwhile, prepare the sauce:
Heat the olive oil in a large, deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, basil sprigs, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer until thickened, about 30 minutes.- Remove the meatballs from the oven and add them to the pan, spooning the sauce over them. Continue cooking, basting the meatballs occasionally, until cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form the meatballs a day in advance; cover and refrigerate until ready to cook.
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