Mozza Stuffed Meatballs in Marinara with Chimichurri
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 1/2 cup finely grated parmesan
- 2 slices good bread
- 2/3 cup milk
- 1 bunch finely chopped parsley
- 2 tbsp olive oil
- 1 large eggs
- 1/4 tsp fresh grated nutmeg
- 1-2 tsp kosher salt approx (to taste)
- pepper to taste
- 3/4 cup cubed mozzarella cheese approx (enough to fill)
- 2 cups marinara sauce (homemade or storebought)
Chimichurri
- 1 bunch italian parsley, chopped fine
- 2-3 cloves garlic, minced
- 4 tbsp red wine vinegar
- 1/2 tsp oregano
- 1 cup extra virgin olive oil
- salt
- pepper
Instructions
- Preheat your oven to 350F
- Chop up your bread slices and place them in the milk. Let soak until milk is absorbed
- Mix the milk soaked bread, parsley, eggs, parmesan, nutmeg, salt, pepper and olive oil together in a large bowl. Add in your combined ground meats. Mix together until just mixed.
- Form the meatballs into partial balls, leaving an indent. Place the cubed mozza in the indent. Form the meatball to encase the cheese.
- Place the formed meatballs on a parchment lined baking sheet
- Bake the meatballs once formed in a 350F oven for about 15 minutes until cooked through.
- In an oven proof dish lay a pool over marinara sauce. Put the meatballs on top. Drizzle the meatballs with a bit of the sauce and dot the pan with a bit more cheese.
- Bake under the broiler for a couple minutes or so until cheese is melty and browned.
For the Chimichurri
- Chop the parsley and garlic fine. Add in the red wine vinegar, olive oil, oregano and salt and pepper to taste. Mix well.
- Serve with toasted baguette (toast under the broiler, rubbed with olive oil and salt, then rub a garlic clove over the toast when hot and out of the oven) and drizzle with Chimichurri sauce.