Monday, May 3, 2010

Meatballs with Mozzarella

Meatballs with Mozzarella
(Makes 4 servings)
12 oz lean ground beef
1 slice bread, torn into tiny pieces and soaked in milk
2 eggs
1/2 cup chopped fresh parsley, plus more for garnish
1 onion, chopped
4 cloves garlic, minced
salt and pepper
1/2 lb smoked mozzarella, cut into 1/2-inch cubes
1 Tbsp olive oil
1 32-oz can crushed tomatoes

  1. Mix the beef with the bread, eggs, 1/2 cup parsley, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs.
  2. Hold each meatball in the palm of one hand and use the thumb of your other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover.
  3. Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plate. Pour off all but a little fat and add the remaining onion and garlic; sauté until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 minutes to 1 hour.
  4. Season the sauce with salt and pepper. Serve over whole-wheat pasta and garnish with parsley.

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