Stuffed Meatballs with Pasta

I know what you're thinking - another meatball post? Ok, you're right... this recipe is very similar to my mini chicken meatballs, but you can't really complain - especially if you've tasted those! They were delicious, moist, and full of flavor. I need to remember to pick up some more ground chicken so I can make them again soon.

Since I had ground beef on hand, and I was itching to try this new imported pasta (it looks so pretty!), I just knew it was time for some more meatballs. With some slight adjustments to the original recipe, they turned out different but still quite tasty. As for the stuffing, I had bought some string cheese a little while back. I love string cheese - I love all kind of cheese, really. But this one was a mozzarella with a smoked flavor. I thought that sounded interesting, but the flavor was a bit too pronounced for me to eat on it's own, and so they just sat in the fridge. I decided to find a way to use them when I was cooking, because I figured the smoky flavor could compliment other ingredients like meat. I'm glad I did so! It really upped the ante on the flavor scale here. If you want to use plain mozzarella, that is fine... but I would really suggest trying the smoked one.

On a side note: this recipe makes a lot of meatballs! You can cut it in half if you like, or you can just freeze some for later! :)

Ingredients

• 2 lbs. lean ground beef
• 5-6 sticks of string cheese (smoked flavor)
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup fresh, chopped parsley
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 2 eggs
• 1/4 cup breadcrumbs (I used panko)
• 2-3 Tbsp. milk
• 1 Tbsp. ketchup
• 1 Tbsp. hot sauce (I used sriracha)
• 1 Tbsp. yellow mustard
• Salt and pepper to taste
• Oil for cooking

Directions

1. In a small bowl, beat eggs together and set aside. In another small bowl, soak breadcrumbs in milk until all liquid is absorbed. Drain/squeeze liquid from the beef and set aside.

2. In a large mixing bowl, combine parmesan cheese, chopped parsley, onion, and garlic. Lightly toss together. Add in the wet ingredients: soaked breadcrumbs, eggs, ketchup, hotsauce, and mustard. Mix again, making sure everything is incorporated. Add beef, salt and pepper, and mix with your hands. Make sure all ingredients are combined well, but do not overmix! You will end up with tough meatballs. (Note: if your Parmesan cheese is not finely grated, just quickly run it through a chopper or food processor until it resembles coarse crumbs.)

3. Using a scoop, measure out your meatballs so that they are all evenly sized. Cut the string cheese into pieces about an inch long. You should end up with 8 or 9 pieces. Gently push one piece into the center of each meatball, making sure it is covered on all sides.

4. In a large skillet, heat cooking oil over medium heat. Working in batches, add the meatballs and brown for about 2 minutes on each side. Remove the meatballs, but keep the drippings and browned bits in the skillet for your sauce!

5. In the same skillet, add your favorite canned sauce or add crushed tomatoes. Season with fresh basil and dried oregano. Bring it to a simmer and then add all the meatballs. Cover and lower the heat. Allow them to cook for 10 minutes.

6. In the meantime, boil your favorite pasta according to package directions. Drain well, and then add to the skillet/pot. Serve warm, while the cheese is still melted. Enjoy!