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Sunday Supper: Mozzarella-Stuffed Meatballs

June 24, 2016 at 2:00PM

Stuffed meatballs from “Fast to the Table Freezer Cookbook.” (The Minnesota Star Tribune)

Mozzarella-Stuffed Meatballs

Makes 24 meatballs; serves 6 for dinner or 10 to 12 as an appetizer.

Note: Panko breadcrumbs are bigger and lighter than the traditional ones, which could be substituted. If mozzarella balls are unavailable, use 1/2-inch cuts of mozzarella cheese sticks. From "Fast to the Table Freezer Cookbook," by Becky Rosenthal.

• 1 lb. ground beef

• 1/2 c. grated Parmesan cheese

• 3 garlic cloves, minced

• 1 tbsp. fresh parsley, finely chopped

• 1/2 tsp. dried oregano

• 1/2 tsp. dried basil

• 1/2 tsp. salt

• 1/8 tsp. freshly ground black pepper

• 1/2 c. panko breadcrumbs (see Note)

• 1 egg

• Pinch of red pepper flakes, optional

• 1 tbsp. water

• 12 small balls mozzarella cheese (about 4 oz.), cut in half (see Note)

• 4 tbsp. neutral oil (such as grapeseed or canola)

Directions

Line a baking sheet with parchment paper and get out a plastic cutting board.

Place all the ingredients, except the mozzarella cheese and oil, in a medium-size bowl. Use your hands to gently combine but do not overmix (overmixing makes the meat tough).

On the plastic cutting board, press the meat mixture into an 8- by 10-inch rectangle 1/2 inch thick. Use the back of a spoon to make 24 indentations in the meat in 4 by 6 rows. Place a mozzarella ball half into each indentation. Use a sharp knife to cut the meat rectangle into 24 squares. Roll up each square around its mozzarella.

About halfway through rolling, heat the oil in a large skillet over medium-high heat and preheat the oven to 400 degrees. Once all meatballs are rolled, carefully place in the hot oil. Brown for 2 to 3 minutes, then flip and cook for another 1 to 2 minutes on the second side. Transfer to the prepared baking sheet and finish cooking in the oven for 8 minutes.

Serve with tomato sauce as an appetizer or with spaghetti and tomato sauce for a full meal.

To freeze: Lay out the meatballs in a single layer on a parchment-lined baking sheet. Freeze overnight or until frozen solid. Transfer to freezer-safe resealable plastic bag and store in freezer. For best quality, the meatballs will last up to 4 months in the freezer.

To reheat from frozen: Heat in a sauce on the stovetop or in a preheated 350-degree oven for 10 to 15 minutes, or until hot in the middle. Or you can microwave the meatballs for 3 to 4 minutes on high in a single layer with a little water at the bottom of a microwave-safe plate, or in a slow cooker with sauce.