Meatballs with Mozzarella
(Makes 4 servings)
12 oz lean ground beef
1 slice bread, torn into tiny pieces and soaked in milk
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
- 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.
- 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.
- 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.
- Season the sauce with salt and pepper. Serve over whole-wheat pasta and garnish with parsley.