Mozzarella-Stuffed Meatballs on a Bed of Flavorful Potatoes!

 

Ingredients

 

For the Meatballs:

• 1 1/2 lbs ground beef (80/20 blend)
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 2 large eggs
• 1/4 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 8 oz fresh mozzarella, cut into 1-inch cubes
• 2 tbsp olive oil

For the Potato Base:

• 4 large russet potatoes, diced
• 1 large red onion, chopped
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cloves garlic, minced

For the Sauce:

• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Baking sheet
• Large skillet
• Cutting board
• Meat thermometer

Preparation Instructions

Prepare the Potatoes:

1. Preheat oven to 425°F (220°C).
2. Dice potatoes into 1-inch cubes.
3. In a large bowl, toss potatoes with:
   • Olive oil
   • Rosemary
   • Smoked paprika
   • Salt and pepper
   • Minced garlic
4. Spread on a baking sheet in a single layer.
5. Roast for 25-30 minutes, stirring once halfway through.

Prepare the Meatballs:

1. In a large mixing bowl, combine:
   • Ground beef
   • Ground pork
   • Breadcrumbs
   • Eggs
   • Parsley
   • Minced garlic
   • Oregano
   • Salt and pepper
   • Parmesan cheese
2. Mix gently until just combined (avoid overmixing).
3. Divide mixture into 12-14 portions.
4. Flatten each portion and place a mozzarella cube in the center.
5. Carefully wrap meat around cheese, sealing completely.

Cooking the Meatballs:

1. Heat olive oil in a large skillet over medium-high heat.
2. Brown meatballs on all sides (about 2-3 minutes per side).
3. Transfer browned meatballs to the baking sheet with potatoes.
4. Bake for an additional 10-12 minutes until internal temperature reaches 160°F.

Prepare the Sauce:

1. In the same skillet used for browning meatballs, add:
   • Crushed tomatoes
   • Tomato paste
   • Dried oregano
   • Salt and pepper
2. Simmer for 10 minutes, stirring occasionally.
3. Stir in fresh basil just before serving.

Plating:

1. Spread roasted potatoes on a large serving platter.
2. Arrange meatballs on top of potatoes.
3. Drizzle with prepared tomato sauce.
4. Garnish with additional fresh basil.

Serving Suggestions:

• Serves 4-6 people
• Pairs well with:
  • Green salad
  • Crusty Italian bread
  • Red wine (Chianti or Sangiovese)

Storage Tips:

• Refrigerate in airtight container
• Best consumed within 3-4 days
• Reheat in oven at 350°F for best results

Nutritional Notes:

• High in protein
• Moderate carbohydrate content
• Rich in flavor
• Can be modified for gluten-free diet

Chef's Pro Tips:

• Use fresh mozzarella for best melting
• Don't overmix the meat mixture
• Ensure meatballs are completely sealed to prevent cheese leakage
• Use a meat thermometer for perfect doneness
• Let meatballs rest for 5 minutes after cooking

Variations:

• Substitute beef with ground turkey for lighter option
• Use sweet potatoes instead of russet
• Add red pepper flakes for extra heat
• Make mini meatballs for appetizers