Mozzarella Stuffed Meatballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREP THE MEATBALLS

Step 2

To a small bowl, add the breadcrumbs and milk. Allow it to soak for 5 minutes.

Step 3

To a medium bowl, add the soaked breadcrumbs, ground beef, garlic, egg, parsley, parmesan, salt, Italian seasoning, paprika, black pepper, red pepper flakes, and onion powder. Mix together to combine well.

Step 4

Shape the meatballs into round small balls, about 3 tablespoons of meat each.

Step 5

Push a small cube of mozzarella into the center of each meatball and roll the meatball to seal it up tightly. Repeat with the rest to stuff them.

Step 6

In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.

Step 7

Add heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.

Step 8

Add the red pepper flakes, dried basil, salt, and black pepper to taste. Mix again.

Step 9

Add the grated parmesan, and butter. Mix until the sauce is smooth and creamy. Take off the heat and set aside.

Step 10

Heat a large skillet or pan over medium-high heat. Add a drizzle of olive oil to the pan.

Step 11

Place the meatballs on the pan, spacing them apart. Allow one side to sear, about 2 to 3 minutes, then rotate. Once the other side is browned too, drop the heat to low and allow it to cook through until done, 165 degrees in the center.

Step 12

Transfer the meatballs to the vodka sauce and serve warm to enjoy!