Cheesy Stuffed Italian Meatballs
Cheesy Stuffed Italian Meatballs
I am currently on a mashed beans in meatballs kick! I love that beans add the tenderness you usually get from milk-soaked breadcrumbs but with a big boost of fiber.
This cheese stuffed version was inspired by a cheese stuffed meatball I bought at Costco. They looked and sounded delicious but ended up being a big pile of disappointment. The meatball texture was weird, and the cheese stuffing was grainy instead of melty. Plus, the container was more tomato sauce than meatball. This meatball is the tender, ooey-gooey cheese stuffed dinner companion I was looking for.
Makes: 24 meatballs
Prep time:
Total time:
- 1 (15.5-ounce) can beans (like navy, great northern, or pinto), drained and rinsed
- 1 large egg
- 4 tablespoons grated (not shredded) parmesan
- 1 teaspoon Italian herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1½ pounds ground beef
- 3 (1-ounce) pieces mozzarella string cheese, cut each into 8 pieces for 24 total
- 24 ounces marinara sauce, warmed
- Heat oven to 375°F. Line a baking sheet with parchment paper.
- Mash or puree the beans until creamy. Stir in eggs, parmesan, oregano, garlic powder, salt, and pepper until well combined. Add beef and mix until just blended.
- Divide the meat mixture into 24 equal portions. Form each portion into a ball around a piece of cheese making sure the cheese is fully enclosed in the meat. Place on prepared pan.
- Bake 18-20 minutes or until meatballs reach an internal temperature of 165°F.
- Gently toss meatballs in marinara sauce and serve with pasta, polenta, or piled in a hoagie roll.
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