Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)

Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)

AuthorJulie

From Canadian Living.

2/3 cups fresh bread crumbs
1/3 cup milk or water
1 1/2 tsp each garlic powder, onion powder and Italian herb seasoning
3/4 tsp salt
1/2 tsp pepper
450 g lean ground beef
100 g mozzarella cheese, cut into 8 cubes
1/2 cup bottled strained tomatoes (passata - or crushed tomatoes)
2 Tbsp tomato paste
1 Tbsp packed brown sugar
2 tsp cider vinegar
2 Tbsp chopped fresh parsley

1

In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).

2

Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

3

Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven an until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.

4

Makes 8 mini meat loaves.

Category

Ingredients

 2/3 cups fresh bread crumbs
 1/3 cup milk or water
 1 1/2 tsp each garlic powder, onion powder and Italian herb seasoning
 3/4 tsp salt
 1/2 tsp pepper
 450 g lean ground beef
 100 g mozzarella cheese, cut into 8 cubes
 1/2 cup bottled strained tomatoes (passata - or crushed tomatoes)
 2 Tbsp tomato paste
 1 Tbsp packed brown sugar
 2 tsp cider vinegar
 2 Tbsp chopped fresh parsley

Directions

1

In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).

2

Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

3

Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven an until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.

4

Makes 8 mini meat loaves.

Mozzarella-stuffed Mini Meatloaves (or Giant Meatballs)
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