Categories: Beef
Ingredients
- 2 pounds 93% lean beef
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup Parmesan cheese, fresh grated
- 1/2 cup Pecorino Romano cheese, fresh grated
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh rosemary, chopped finely
- 1/2 cup 2% milk
- 1/4 cup Oven Roasted Tomato Sauce or your choice of a tomato sauce
- 2 large eggs, lightly beaten
- 8 ounce block mozzarella cheese, cut into 32 - 1/2" squares (cut into 4 longways and 8 across)
Directions
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Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside.
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Place all ingredients in a large bowl, except the mozzarella cheese. With clean hands, mix ingredients without overworking your meatballs. Working them too much can cause tough meatballs.
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Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate. After all meatballs have been scooped onto tray, with damp hands roll them into balls. Place balls back on tray or plate. One at a time place meatball in the palm of your cupped hand. Press mozzarella cube into meatball and roll back into a ball.
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Place meatballs on baking sheets, not touching. Bake for 35 minutes, rotating trays half way through cook time.
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Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes. Some of your mozzarella cheese may have tried to make a run for it. Just scoop up the meatballs and cook it in the sauce.
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Serve and enjoy!