There are a lot of ways to make meatballs, and everyone has their favorite recipe. Mine is a combination of ground beef and pork, with a bit of grated Parmesan, lots of seasonings, and cubes of mozzarella stuffed in the middle. In my opinion, melted cheese is a great addition to just about anything.
My standard Italian seasoning has always been from Penzey’s, and it’s always been a good choice, but this time I used Nana’s Italian Seasoning, a spice mix created specifically for Ava Jane’s Kitchen, and available by joining their spice club. It’s got the usual herbs you find in an Italian mix — basil, marjoram, oregano, and thyme — but it’s also got the addition of citrus, and bell peppers, which give it a zesty flavor that rounds out any dish. It’s also made with Colima Sea Salt, so it helps to season your dish as well. It’s a nice change of pace from my traditional herb-only blend.
Once mixed, I brushed the meatballs with Ava Jane’s Kitchen Avocado Oil, and baked in a high heat oven. The end result was crispy, flavorful meatballs that are delicious as is or with your favorite pasta sauce. These are bigger than standard meatballs, as I find stuffing cheese in a smaller ball overwhelms them, but feel free to make them any size you like.
Makes 8 meatballs
Prep time: 60 minutes
2 tablespoons Ava Jane’s Kitchen Avocado Oil, plus additional for brushing
1 onion, minced
3 cloves garlic, minced
1 pound ground beef
1 pound ground pork
1/2 cup breadcrumbs
1/2 cup grated Parmesan
1 tablespoon AJK’s Nana’s Italian Seasoning
1/4 cup finely chopped fresh parsley
1 8-ounce block mozzarella cheese
Fresh ground black pepper
Preheat oven to 400 degrees F.
Heat the oil in a heavy skillet over medium high heat. Add the onions and cook until softened, and add the garlic. Cook for about a minute, and turn off heat. Transfer to a large bowl and let cool.
Once cooled, add the beef, pork, egg, breadcrumbs, Parmesan, seasoning, and parsley. Season generously with black pepper. Mix by hand, gently, until everything is combined.
Form into 8 meatballs, approximately 4-5 ounces each.
Cut the block of mozzarella into 8 1-ounce cubes, and stuff one cube into the middle of each meatball. Lay them on a baking sheet and brush with Ava Jane’s Kitchen Avocado Oil.
Bake for 30-40 minutes, until meatballs are browned and no longer pink in the center. Serve with your favorite meatball accompaniments.
Easy to download PDF: Mozzarella Stuffed Meatballs