[thrive_headline_focus title=”How to Make Meatballs – Cheese Stuffed Meatballs” orientation=”center”]
Meatballs are really versatile bits of delight. You can use them to top or mix with pasta, eat them alone or put them on a sandwich. I love serving these with little toothpicks, making the evening meal seem more like a cocktail party. However, most of my family prefers to put the meatballs on a baguette and add toppings for a meatball sub.
I found a recipe that you can make in a skillet, which is great when the weather is hot and you don’t want to blast the extra heat in the kitchen with a stove.
You can use any recipe you want, but I make mine with the normal breadcrumbs, eggs, salt, pepper, and garlic, but add a bit of Worcestershire sauce to it. To make it even more delicious, I use Italian breadcrumbs and add grated Parmesan cheese. You can add grated onion if you choose. I found that golf ball sized meatballs work with toothpicks, sandwiches, and pasta. The recipe I found suggested using a small ice cream scoop to make them, which is a good idea if you want the consistency of size.
Heat a little oil in a frying pan, getting it nice and hot before gently adding the meatballs, browning them evenly on all sides. That will take about six to seven minutes. Be gentle or you’ll end up with meatball pieces, which aren’t nearly as attractive. Remove after they’re browned and drain on paper towel. Pour out the excess oil in the frying pan.
You now have perfect little meatballs with almost no personality. To give them the personality and pizzazz you want, pour a jar of marinara sauce into the pan you just used for the meatballs and heat it on medium low.
You can make any jar or can of sauce your own by adding extras to it, such as garlic, Worcestershire sauce, brown sugar or bouillon cubes. Once it’s hot, gently add the meatballs to it, rolling them to ensure they’re coated and allow them to cook an additional five to six minutes, soaking up the flavors of the sauce.
The final step is easy, sprinkle a layer of shredded mozzarella cheese on top. You can also sprinkle on Parmesan, too. Sprinkle chopped basil over the top and cover it, simmering until the cheese melts or put the pan under the broiler for a crispy cheesy topping. When it’s melted, you’re ready to put the meatballs on a baguette for a sandwich, put toothpicks in them for a delicate appetizer meal or put the scoops of the sauce and meatballs on top of the pasta of your choice. YUMMMMERS!
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