Mozzarella Stuffed Meatballs w/ Homemade Marinara

Hey Everybody! I know it has been a very long time since I have posted. But, man, I tell you what....it just seems like by the time I get home from work, having dinner, and spending time with the family, the last thing I feel like doing is sitting in front of the computer writing a blog post. I don't think people truly appreciate the amount of time it takes to create content and manage a food blog! But, the good news is I haven't really stopped creating content for the blog, because I haven't stopped cooking at all...the managing the blog has been the achilles heel for sure. "But, Eric, there is always nap time during the weekend where you can sit and blog!" True...there is....but I love playing video games haha. I do miss you all very much and am going to make a better effort to get posts done on a weekly basis. 

So, since I didn't have a horse in the super bowl race this past weekend, actually it was quite the opposite since I dislike New England and Philadelphia. I decided that I could drown my sorrows in delicious food and my wife recommended meatballs...so here we are. Delicious mozzarella stuffed meatballs made with a 50/50 blend of ground beef and Italian Sausage that were then slow cooked in a delicious homemade marinara sauce. We ended up making meatball hoagies, but you can use them however you like. Give them a try and let me know what you think below in the comment section!

Mozzarella Stuffed Meatballs

Prep time: 20m | Cook time: 15min | Total time: 35min | Yield: 16 meatballs

Ingredients

1 small onion, grated (6 oz)
1/4 cup vegetable oil
1/2 cup flat-leaf parsley, chopped
2/3 cup grated Parmesan
1/3 cup Italian-style bread crumbs
1 large egg
2 Tbsp Ketchup
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1/2 tsp ground black pepper
8 oz ground beef
8 oz Italian bulk sausage
2 oz mozzarella cheese, cut in 16 (1/2 inch) cubes

Cooking Directions

1. Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and Italian sausage. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter, roughly 2 oz) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes or until internal temperature reaches 165F.
3. Use meatballs however you like! In my case, I put in the crockpot with some homemade marinara (Recipe below) and made meatball hoagies.

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Homemade Marinara

Prep time: 25m | Cook time: 30min | Total time: 55min | Yield: 5 cups

Ingredients

2 Tbsp extra-virgin olive oil
4 garlic cloves, crushed
Generous pinch red pepper flakes
1 tsp dried oregano
3 Tbsp tomato paste
2 (28 oz) cans san marzano whole peeled tomatoes
1 large sprig basil
Kosher salt, to taste
2 Tbsp unsalted butter

Cooking Directions

1. In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.
2. Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
3. Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, blend tomatoes in a standard blender before adding to pot)
4. Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.
5. Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.

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Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your pork, like in this recipe to 135F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!

Other Italian recipes you may like...

Grill Pork Chops

Just like buying quality, buying quality pork is imperative to have a delicious and tender product. Everybody is familiar with black angus when talking about superior beef, it's one of the main breeds of cattle that is associated with quality. So, what breed of hog should you be buying given the opportunity? Duroc Pork is your answer! Black Angus to cattle is what Duroc is to pork...it's the bee's knees!

Durocs have become a sire of choice to the American farmer. The climb of the breed has been accelerated by many distinguished accomplishments in longevity, lean gain efficiency, carcass yield and product quality as a terminal sire. Durocs are identified as a superior genetic source for improving eating qualities of pork in the recent National Pork Producers Council Terminal Sire Line Evaluation. Their advantage in muscle quality combined with their well-established ability to grow fast has positioned the Duroc breed as an outstanding terminal sire choice.

Now that we have established what breed of pork you should be buying. Lets talk about cooking that beautiful piece of pork! Now you can most definitely just season and cook. But, I like to marinate my pork chops. The other extremely important factor is cooking temperature. People tend to over cook their pork, like A LOT. But, plleeaasseee stop doing this. You can cook your pork to a 145F or medium rare and be absolutely fine! Trichinosis hasn't existed in pork in like 30 years, so for the love of God. STOP OVER COOKING YOUR PORK!! :)

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Grilled Pork Chops

Prep time: 5m | Cook time: 10min | Total time: 2h 15min | Yield: 4 servings

Ingredients

1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 Tbsp lemon pepper seasoning
2 tsp minced garlic
4 Bone-in pork chops, around 12 oz

Cooking Directions

1. Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator for at least 2hours.
2. Preheat outdoor grill for medium-high heat and lightly oil the grate.
3. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
4. Cook the pork chops on the grill for 2-3 min and then rotate 90 degrees. Cook another 2-3 min and then flip to other side and repeat. Cook until Thermapen MK4 reaches a temperature of 135F. Remove from grill and let rest for 10 min.

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Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your pork, like in this recipe to 135F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!

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Burrito Bowl

So here is Part Two from last weeks Guacamole Post. The flavors of this recipe is definitely on point, I feel it tasted exactly like a Chipotle Burrito Bowl (Just wish I cooked the rice a little better). I guess really the only thing is convenience, it's a lot easier to just go buy a Burrito Bowl at Chipotle. I think where this recipe would shine is if you had a party or if you have a larger family and you could have people build their own burrito bowls.

One thing that I did learn though is a really easy substitute for Chipotles in Adobo. Me being the bone head I am, forgot to grab a can for this recipe. So I did a little googling to find this substitute that worked out really nice. You simply mix 1 Tbsp Ketchup, 1 Tbsp Apple Cider Vinegar, 1/2 tsp Smoked Paprika, 1/2 tsp Cayenne Powder, 1/2 tsp Cumin, and a pinch of oregano. It worked surprisingly well! Permanent substitute? No, but an easy fix with some common household ingredients for sure. On to the recipe!

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Burrito Bowls

Prep time: 1hr | Cook time: 30min | Total time: 1hr30min | Yield: 4 portions

Ingredients

For the Chicken

1 Tbsp vegetable oil
2 chipotle peppers in adobo, finely chopped
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp black pepper
3 boneless, skinless chicken breasts

For the Rice

1 tsp vegetable oil
1 cup white basmati rice
2 cups water
1 lime, juiced
2 Tbsp fresh cilantro, chopped
kosher salt to taste

For the Toppings

1 cup black beans, warmed
1 cup charred corn (canned or frozen), warmed
1 each red and green pepper, julienned and sauteed
1 cup guacamole
1 cup pico de gallo, or salsa of your choosing
1 cup monterey jack cheese, finely shredded

Cooking Directions

For the Chicken

1. Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl, stir to combine.
2. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place in the fridge and let it marinate for at least 1 hour.
3. Heat a large saute pan or outdoor grill to medium high heat. Place the chicken on the cooking surface and cook 5 to 6 minutes per side, until the internal temperature reads 165F. Remove chicken and let rest for 10 min. Chop the chicken into small bit sized pieces and use as needed.

For the Rice

1. In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and saute for 60 seconds to toast the rice.
2. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
3. Add in the cilantro and fluff the rice with a fork.

To Assemble

1. Arrange equal parts of the white rice and chopped chicken in 4 bowls. Top with equal parts of the black beans, corn, guacamole, fajita peppers, and cheese. Season with salt and pepper as needed and serve immediately.

**Note: I sauteed the peppers in the same pan as the chicken to pick up some of the marinade flavors**

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Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your chicken, like in this recipe to 165F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!

Sharing is caring...