Stuffed Meatballs with Vegetables and Cheese

Introduction

Meatballs are a classic comfort food that can be enjoyed in various ways. While traditional meatballs are delicious on their own, why not take them to the next level by stuffing them with vegetables and cheese? This recipe for stuffed meatballs with vegetables and cheese will not only satisfy your cravings but also add a burst of flavor and nutrition to your meal. Whether you serve them as an appetizer, main course, or even as a sandwich filling, these stuffed meatballs are sure to impress your family and friends.

Ingredients

For the meatballs:

• 1 pound ground beef
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the stuffing:

• 1 cup chopped mixed vegetables (such as bell peppers, zucchini, and mushrooms)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup marinara sauce

For the sauce:

• 1 can (14 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup water
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

Step 1: Prepare the stuffing

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté until tender, about 5 minutes. Remove from heat and set aside to cool.

Step 2: Make the meatball mixture

In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, parsley, onion, garlic, egg, dried oregano, dried basil, salt, and black pepper. Mix well using your hands until all the ingredients are evenly incorporated.

Step 3: Stuff the meatballs

Take a small portion of the meatball mixture, about the size of a golf ball, and flatten it in your palm. Place a spoonful of the sautéed vegetables and a sprinkle of shredded mozzarella cheese in the center. Fold the edges of the meatball mixture over the filling, sealing it completely. Repeat with the remaining mixture and filling.

Step 4: Cook the meatballs

Preheat the oven to 375°F (190°C). Place the stuffed meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through and golden brown.

Step 5: Prepare the sauce

In a saucepan, combine the crushed tomatoes, tomato paste, water, minced garlic, dried oregano, dried basil, sugar, salt, and black pepper. Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Step 6: Serve

Once the meatballs are cooked, transfer them to a serving dish. Pour the sauce over the meatballs, coating them evenly. Garnish with additional grated Parmesan cheese and chopped parsley, if desired. Serve hot and enjoy!

Variations

While this recipe calls for a classic meatball mixture, feel free to experiment with different types of ground meat such as turkey, chicken, or even a combination of meats. You can also switch up the vegetables and cheese used for the stuffing based on your preference. Adding a touch of spice with some diced jalapenos or red pepper flakes can give these meatballs a kick. Additionally, you can serve them with spaghetti or in a sub roll for a delicious meatball sandwich.

Tips

• Make sure to fully seal the meatballs to prevent the filling from leaking out during cooking.
• If you prefer a softer texture, you can simmer the cooked meatballs in the sauce for an additional 5-10 minutes.
• Feel free to add herbs and spices to the meatball mixture to enhance the flavor. Italian seasoning or dried thyme can be excellent choices.
• If you want to make this recipe ahead of time, you can prepare the meatballs and stuff them with the filling. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. When ready to cook, simply thaw them in the refrigerator overnight and follow the baking instructions.

Conclusion

These stuffed meatballs with vegetables and cheese are a delightful twist on a classic dish. The combination of juicy meat, flavorful stuffing, and rich tomato sauce creates a mouthwatering experience that will leave you craving more. Whether you’re serving them as an appetizer, main course, or even as a sandwich, these stuffed meatballs are sure to impress your taste buds and satisfy your hunger.

FAQs

1. Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables in this recipe. Just make sure to thaw them and drain any excess liquid before sautéing.

2. Can I use other types of cheese?

Absolutely! While mozzarella cheese is commonly used, you can experiment with different types of cheese such as cheddar, provolone, or even blue cheese for a bolder flavor.

3. Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 5 days. Simply reheat it on the stovetop before serving with the meatballs.

4. Can I grill the meatballs instead of baking them?

Yes, you can grill the meatballs for a smoky flavor. Preheat your grill to medium-high heat and cook the meatballs for about 10-12 minutes, turning occasionally, or until they are cooked through.

5. Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce if you prefer. However, making your own sauce allows you to customize the flavors according to your taste.