I was looking for a twist on the classic pan-fried meatballs, so here are the Meatballs with a Melting Mozzarella Center. I often find myself making meatballs because we truly love them, but I can’t resist trying new recipes for the blog and the thrill of experimenting in the kitchen. So I thought, “let’s see how good they are if I add a mini mozzarella in the center of the meatball!” The result was superb, and I’ve already made them twice. I would also like to thank the company Valcolatte who allowed me to try their 3g Perline
Another recipe born in collaboration with Valcolatte is the following: Plumcake with Ricotta and Asparagus
On the blog, you can find many other quick and easy meatball recipes to prepare. I leave you the recipe collection by clicking here.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 334.17 (Kcal)
- Carbohydrates 8.81 (g) of which sugars 1.57 (g)
- Proteins 24.60 (g)
- Fat 21.56 (g) of which saturated 9.13 (g)of which unsaturated 7.89 (g)
- Fibers 0.82 (g)
- Sodium 478.25 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz Ground Beef
- 1 Egg
- 10 Mini Mozzarella Balls (from Valcolatte)
- 1 to taste Grated Cheese
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 pinch Nutmeg
- 1.76 oz Breadcrumbs
- 1 to taste Extra Virgin Olive Oil
- 1 Onion (chopped)
- 1 White Wine
- 1 to taste Parsley (chopped)
Tools
- Pan
- 1 Bowl
- 1 Wooden Spoon
- 1 Plate
Preparation
Let’s start preparing our meatballs with mozzarella center by taking a bowl to mix the meat, the egg, a handful of breadcrumbs, a sprinkle of salt, pepper, and nutmeg, grated cheese, and finely chopped parsley. We need to get a soft and sticky dough because it will be easier to work with. Take a pan and sauté the chopped onion with extra virgin olive oil. On one small plate, pour finely grated breadcrumbs, and on another, place the well-drained mini mozzarella balls. Let’s start forming the meatballs with mozzarella center.
Take some of the meat mixture, place it on the palm of your hand, applying a light pressure to flatten it and make it an almost perfect circle. Place a mini mozzarella in the center and gently form the meatball. Then roll it in breadcrumbs and into the pan it goes. I usually make about fifteen meatballs. When you have finished the meat and all the meatballs are in the pan, slightly increase the heat and deglaze with white wine. I usually sprinkle a bit more parsley, salt, and pepper. Let the meatballs with mozzarella center cook for about ten minutes on each side, until they are golden. Serve the meatballs hot to enjoy the effect of the melting mozzarella center.
Bon appetit!!!
Notes
As always, if you like my recipes, I suggest trying also the Meatballs without Cheese and Milk
