MOMMA'S HOMEMADE MOZZARELLA-STUFFED MEATBALLS
Makes 12 to 14 meatballs.
Note: Panko bread crumbs are lighter and larger than regular bread crumbs, which could be substituted. From "The Picky Palate," by Jenny Flake.
• 2 tbsp. extra-virgin olive oil
• 1 lb. lean ground beef
• 1 egg
• 1/2 c. finely chopped white onion
• 1/2 c. panko bread crumbs (see Note)
• 1/2 c. freshly grated Parmesan cheese
• 1/4 c. milk
• 2 tbsp. minced garlic
• 1 tbsp. Worcestershire sauce
• 1 tbsp. yellow mustard
• 1 tsp. hot sauce
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. garlic salt
• 12 to 14 (1-in.) fresh mozzarella balls
Preheat oven to 350 degrees and grease a 9- by 13-inch baking dish with olive oil.
Add beef, egg, onion, bread crumbs, Parmesan cheese, milk, garlic, Worcestershire sauce, mustard, hot sauce, salt, pepper and garlic salt to a large mixing bowl and stir until just combined.
Take 1/4 cup beef mixture and press an indentation into center with your thumb to make room for the cheese. Place a cheese ball into the indentation, then with your hands, enclose cheese with beef mixture, making sure the cheese is completely enclosed.
Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until browned and cooked through.
Serve with a simple pasta sauce over spaghetti or layer meatballs inside a soft baguette smothered in melted cheese and pasta sauce.