Stuffed Meatballs
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Ingredients
- 1 lb ground beef (or a mixture of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
-
1 jar, 28 oz Rao’s Homemade Marinara Sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Meatballs:
For the Filling:
Directions
Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- In a separate bowl, prepare the filling by combining the shredded mozzarella cheese, chopped parsley, chopped onion, minced garlic, salt, and pepper.
- Take a small portion of the meat mixture (about 2 tablespoons) and flatten it in the palm of your hand. Place a spoonful of the filling in the center, then fold the meat mixture around the filling, shaping it into a ball. Repeat with the remaining meat mixture and filling.
- Place the stuffed meatballs on a baking sheet lined with parchment paper or aluminum foil, spacing them evenly apart.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
- Simmer the Rao’s Homemade Marinara sauce over medium heat for about 10 minutes, stirring occasionally, until it thickens slightly.
- Once the meatballs are done, remove them from the oven and transfer them to a serving dish. Pour the Rao’s Homemade Marinara Sauce over the meatballs, coating them evenly.
- Serve the stuffed meatballs hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.
