Double-Mozza Baked Meatballs
This recipe is taken from the 2011 Milk Calendar. Get ready to create a new family favourite – these meatballs with a burst of gooey Canadian Mozzarella cheese in the middle are a hit with kids of all ages! Serve with pasta or mashed potatoes and tender-crisp vegetables.
- Prep: 15 min
- Cooking: 30 min
- 4 oz (125 g) Canadian Mozzarella cheese (in a block)
- 1 egg
- 1/4 cup (60 mL) tomato paste
- 1 1/2 tsp (7 mL) dried basil
- 1/2 tsp (2 mL) pepper
- 1 lb (450 g) lean ground beef
- 1/2 cup (125 mL) dry bread crumbs
- 1 can 19 oz (540 mL) Italian-style stewed tomatoes
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Preheat oven to 400°F (200°C). Butter a 13 x 9-inch (3 L) glass baking dish.
Cut twelve 1/2-inch (1 cm) cubes of Mozzarella; place in a bowl and freeze while preparing meat mixture. Shred remaining on the coarse side of a cheese grater; set aside.
In a bowl, using a fork, combine egg, tomato paste, basil and pepper. Add beef and bread crumbs and combine gently with the fork just until blended. Divide meat mixture into 12 portions. Shape each portion into a flat circle and pack tightly around 1 cube of cheese, making a smooth ball with the cheese in the centre. Place in prepared baking dish.
Bake for 15 min or until browned. Pour tomatoes over top and sprinkle with shredded Mozzarella. Bake for 15 min or until an instant-read thermometer inserted in the centre of meatballs registers at least 160°F (71°C) and tomatoes are bubbling.
Cooking Tip: Using a good-quality instant-read thermometer is the best way to ensure the meatballs are properly cooked.
Tip for Kids: Kids can mix the meat mixture and shape the meatballs. This is a terrific opportunity to teach them the importance of thorough hand- and equipment-washing after working with raw meat.
For the Adventurous: Add 2 tbsp (30 mL) chopped fresh basil or oregano or 1 tbsp (15 mL) prepared pesto to meat mixture and 1/2 tsp (2 mL) hot pepper sauce to the tomatoes.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||24 % / 262 mg|
|Vitamin B12:||184 %|