Meatballs are quite the versatile food...They are always a hit at parties when they are slow cooked in some kind of sweet or savory sauce, they crown a big plate of spaghetti, and they make awesome-albeit messy-game day sandwiches dripping with sauce and melted mozzarella.
These meatballs are no exception, but with a cheesy center. I've made them a couple of times, using them with spaghetti and in meatball subs. The ground beef/pork mixture keeps the meatballs moist. They don't have to be stuffed with cheese, of course, but it's cheese...So why not?!
A little cheese will come out of each meatball, that's quite alright! I've used Asiago and mozzarella, and both work well.
Serve the meatballs as an appetizer with marinara or alfredo sauce for dipping! I keep mine around the size of a golf ball, but you can adjust the size (and cooking time) for what you will use them for. Perhaps bigger meatballs for super saucy sub sandwiches!
The cheesy center...Keeping the meatballs the same size will ensure even cooking time. You might have to pop the bigger ones back in for a few more minutes.
- 1/2 pound (220 g) ground beef
- 1/2 pound (220 g) ground pork
- 3/4 - 1 cup (90-120 g) bread crumbs (regular or panko)
- 1 whole egg + 1 egg yolk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon (15 mL) dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces (113 g) mozzarella or Asiago cheese, or 3-4 string cheeses, cut into small bits
Cut the cheese into small cubes, then leave them in the refrigerator until ready to use.
Preheat oven to 400 degrees F (200 C). Grease a rimmed baking pan, then set it aside.
In a mixing bowl, combine the remaining ingredients together with your hands until well combined, but don't overwork the meat. *I start with 3/4 C of breadcrumbs, then add more as needed.
Remove the cheese from the refrigerator. Scoop out a golf ball sized portion of meat and slightly flatten it. Place a piece of cheese in the center, then form the meat around it, rolling it into a ball. Place the meatball on the prepared baking pan, then repeat the process until the meat is used up. Try to keep the meatballs around the same size to ensure even cooking time.
Bake the meatballs for 15-20 minutes or until browned and cooked through. Serve as an appetizer with marinara sauce for dipping, with pasta, or as a sandwich!