Growing up, my mom was my Paula Deen, Rachel Ray, and Emeril. She could whip up a delicious meal in 30 minutes. We always had a nutritious dinner together every night. However, she did have this crazy/obnoxious rule about us not being allowed to drink anything until we were finished with dinner.
When I got married, I made it my mission to learn quick, (sometimes) healthy, delicious recipes that I could prepare for dinner. In high school and college, I used to be a terrible cook – too much oil, too much salt, too bland, too overcooked, etc. Now I think I’m at least proficient in the basics.
I love baking savory foods – potatoes, carrots, meats, pastas. One of my favorite things to make is of the meatloafy variety. After work today, I was suddenly inspired to make mozzarella-stuffed meatballs. Delicious? Check! Healthy? Um… sure!
After I Googling some inspiration, I got to work. Here’s the line up…
- 1.5 lbs of lean ground beef
- salt, basil, garlic salt, paprika
- Worcestershire sauce
- brown spicy mustard
- fat-free mozzarella cheese
- two eggs
- a bunch of stale Italian bread, sliced
I decided to add two eggs instead of one and two meatloaf ingredients that I’ve never used in meatballs before – Worcestershire sauce and spicy brown mustard. I haven’t made a knockout meatball before so I figured some modifications couldn’t hurt.
I popped some stale bread into the blender to make bread crumbs. Saving stale bread = wasting less food + spending less. Woohoo!
Chop, food processor, purée… ét viola!
I unceremoniously dumped everything in…
…and mashed it all together.
Then, I cubed my cheese. We bought fat-free mozzarella cheese because it was on sale. Fat free cheese tastes funny – it’s harder and drier.
I grabbed a chunk of meat, pressed in a cube or two of cheese, and made a ball. Plunk down in the baking dish and repeat. I made twelve large meatballs.
I’ve tried making meatballs by baking and frying. I prefer baking because I can make them all at once. My biggest problem was that the meatballs would be too dry. So I shortened the baking time by 10 minutes and baked them at 350 for 25 minutes. they came out perfectly 😀
I assumed the blogging position while I waited…
Hello my pretties 🙂 Side note: It’s not necessary to grease the pan with olive oil. I don’t usually but this website suggested it. There was so much grease in the pan, yuck! This was AFTER I drained them:
This little guy looked like he was sticking his tongue out at me:
I’m not sure if it was the weird fat-free cheese, but I think I’ll nix the cheese in the future. The cheese hardened somewhat, which I didn’t like. Fat-free cheese notwithstanding, this recipe’s a winner!