Stuffed Meatballs with Marinara

Name: Stuffed Meatballs with Marinara
Yield: Serves 6
Ingredients: 3/4 cup, panko bread crumbs; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 2 , large eggs; 1/4 cup, chopped fresh basil; 3 , garlic cloves, minced; , Salt and pepper; 4 ounces, sweet Italian sausage, casings removed; 1 1/4 pounds, 85 percent lean ground beef; 3 (4 1/2-inch-long) sticks, mozzarella string cheese; 2 tablespoons, olive oil; 1/2 cup, finely chopped onion; 1 teaspoon, dried oregano; 1 , (28-ounce) can crushed tomatoes

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Appears in Cook's Country October/November 2014

Main Courses

Cheese

Beef

Stuffing meatballs with cheese is easy. But keeping them stuffed? That’s a different story.

SERVES6

TIME1 hour, plus 30 minutes chilling

WHY THIS RECIPE WORKS

To prevent the cheese from oozing out of this take on classic meatballs, we modified the panade to use only panko bread crumbs (eliminating any dairy) to keep the meatballs firm enough to hold the cheese in. Next we altered the cooking tech...

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