Cheese Stuffed Italian Meatballs

Your guests will devour these and be just as stuffed as these meatbals!

Ingredients

  • 2 slices white sandwich bread, torn
  • 1 lb (450 g) 90% lean ground beef
  • 1   egg, beaten
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1/4 tsp (1 mL) salt
  • 2 tsp (10 mL) Italian seasoning
  • 2 sticks (1 oz/30 g each) part-skim mozzarella string cheese
  • 1 cup (250 mL) marinara sauce, warmed

Directions

  1. Prepare grill for direct cooking medium-high heat (400-450°F/200-230°C).

  2. Place torn bread into Manual Food Processor and process until finely chopped. In large mixing bowl, combine bread crumbs, ground beef, egg, cheese, salt and Italian seasoning; mix gently, but thoroughly.

  3. Slice each string cheese stick into 6 pieces (12 total).

  4. Spray wells of Meatball & Slider Grill Basket with nonstick cooking spray.

  5. Using Large Scoop, shape meat mixture into 12 balls. Press one piece of string cheese into the middle of each ball, ensuring string cheese is fully encased with meat.  Place into wells of Basket. Repeat with remaining meatballs.

  6. Place Basket onto grid of grill. Grill, covered, for 8-10 minutes, turning halfway through grill time or until internal temperature reaches 160°F/71°C (for well-done). Remove from grill.

  7. Meanwhile, pour marinara sauce in Small Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until hot. Serve meatballs with sauce. 

Yield:

  • 12 meatballs
    2  servings of meatballs and 2  tbsp /30 mL sauce

Nutrients per serving:

Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 5 g, Fiber 1 g, Protein 11 g

Cook's Tips:

For a hot meatball sandwich, split 4 hoagie buns filled with 3 meatballs; top with warm marinara sauce and shredded mozzarella cheese.
 
Oven Directions: Preheat oven to 450 F/230 C. Place Meatball & Slider Basket on a large sheet pan to catch drippings. Bake for 18-20 mins or until temperature reaches 160 F/71 C, turning basket over halfway through cooking.

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