How to Make Favorite Mozzarella stuffed meatballs in tomato sauce

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mozzarella stuffed meatballs in tomato sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mozzarella stuffed meatballs in tomato sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mozzarella stuffed meatballs in tomato sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have mozzarella stuffed meatballs in tomato sauce using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mozzarella stuffed meatballs in tomato sauce:

1. Get 1 medium onion, chopped
2. Make ready 4 cloves garlic
3. Take 3 slices white bread
4. Make ready 500 g ground beef/pork blend
5. Take 150 g pizza mozzarella
6. Take 1 tbsp tomato paste
7. Get 1-660 ml bottle passata (or crushed tomatoes)
8. Take 1 tsp dried basil
9. Make ready 1 tsp dried oregano
10. Prepare 1 tsp garlic powder
11. Make ready 1/2 tsp onion powder
12. Take 1 tbsp sugar
13. Make ready Fresh Italian parsley for garnish

Instructions to make Mozzarella stuffed meatballs in tomato sauce:

1. Pulse the onion and garlic in a food processor until very finely minced.
2. Wet the bread with a few tbsp water, then wring out as much liquid as you can. Tear the bread into small pieces, into a mixing bowl.
3. Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds of black pepper to the mixing bowl. Knead the mixture together, just until combined. Don't overmix or the meat will toughen.
4. Cut the mozzarella into cubes about double the size of peas. Grab a heap tbsp of meat mix and flatten it to about 1/2 cm thickness with your palms. Put a cube of cheese in the centre, then fold the meat around it until enclosed. Roll the meatball in your hands until it's nice and round, then lay it onto a parchment lined tray. Repeat until there's no more meat. You should be able to make about 15 meatballs. Place the tray of meatballs in the fridge for 30 minutes.
5. Preheat your oven to 400 F. Transfer the meatballs to a second baking sheet that's been lightly greased. Bake them for 20 minutes. While waiting, get started on the sauce.
6. Add a splash of olive oil to a large pan on medium-high heat. Add the tomato paste and let fry for 2 - 3 minutes. Pour in the passata, then stir in the basil, oregano, garlic powder, onion powder, and sugar. Bring to a simmer and drop the heat to medium-low.
7. Pull the meatballs from the oven. Before transferring them to the sauce, give the sauce a taste and adjust the seasoning. Also, if the sauce looks to be drying out, add a splash or two of water. Move the meatballs into the pan and nestle them into the sauce. Cover and let simmer a final 20 minutes. Serve with a sprinkle of parsley.

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