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Mozza Stuffed Meatballs

Mozza Stuffed Meatballs in Marinara with Chimichurri

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Course: Appetizer, Main Course
Ingredients Method

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

Method
 

  1. Preheat your oven to 350F
  2. Chop up your bread slices and place them in the milk. Let soak until milk is absorbed
  3. 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.
  4. Form the meatballs into partial balls, leaving an indent. Place the cubed mozza in the indent. Form the meatball to encase the cheese.
  5. Place the formed meatballs on a parchment lined baking sheet
  6. Bake the meatballs once formed in a 350F oven for about 15 minutes until cooked through.
  7. 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.
  8. Bake under the broiler for a couple minutes or so until cheese is melty and browned.
For the Chimichurri
  1. Chop the parsley and garlic fine. Add in the red wine vinegar, olive oil, oregano and salt and pepper to taste. Mix well.
  2. 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.