Mozzarella stuffed meatballs

MEATBALLS STUFFED WITH MOZZARELLA IN TOMATO SAUCE are a simple but at the same time delicious second course. A rich alternative, to the traditional tomato meatballs, which everyone loves. In this recipe, enrich the inside of each meatball with a cube of mozzarella, which after cooking in the pot, turns into a warm and stringy "heart" with every bite! And thanks to GRANDMA'S TRICK the meatballs will remain soft and not dry. A recipe that will appeal to everyone, adults and children alike. Also, prepare the bread for the scarpetta because it will be difficult to resist their goodness. You can replace the mozzarella with provolone or scamorza cheese. In addition, if you have lactose intolerance problems, you can use a lactose-free cheese.

Meatballs, usually after frying them, are cooked in tomato, using the sauce to season the pasta and meatballs as a second course. In this recipe I stuffed them with mozzarella cooked with tomato, but baked and served only as a main course. One leads to another. 

Ingredients

400 g minced veal

2 Eggs

1 clove Garlic

4 tbsp Parmesan cheese 

1 tsp Parsley (chopped)

80 g Breadcrumbs 

6 tbsp Water (approx.)

Salt

1 Mozzarella (125 gr)

700 ml Tomato puree

Half an onion (chopped)

Basil

Preparation

To prepare the MEATBALLS STUFFED WITH MOZZARELLA WITH TOMATO SAUCE, start with the basic meat: Put the breadcrumbs and water in a bowl. Leave it aside. This step will make your meatballs soft and not dry. You can also replace it with milk. Pour the minced meat into a bowl and season with a pinch of salt, grated cheese, crushed garlic clove, chopped parsley and eggs. Stir and finally, add the breadcrumbs soaked in water. Knead all the ingredients well until a compact meat is formed. Take a piece of meat and place a coarse cube of mozzarella in the center. Swirl the meat between your hands, until it forms a round stuffed meatball. Proceed in this way until you have used up all the ingredients available. At the end, fry the chopped onion in a large pot, with a drizzle of olive oil. Make it transparent. Then add the MEATBALLS STUFFED WITH MOZZARELLA and cook them for a few seconds, until they are fried on all sides. Add the tomato puree, a pinch of salt and the basil leaves. If you like, you can also add some peas. Dilute the  MEATBALLS STUFFED WITH MOZZARELLA WITH TOMATO SAUCE with about half a glass of water and cover the pot with a lid. Cook over low heat for about 35 minutes, checking the cooking from time to time. At the end of cooking, turn off the heat and serve the MEATBALLS STUFFED WITH MOZZARELLA WITH SAUCE hot, with a little of its cooking juices.