Mozzarella Stuffed Meatballs

I tried to get a picture of this favorite of ours but they were gone before I could get my camera out!  We love these meatballs and I fix them pretty often.  I usually modify the recipe because I never can seem to have 1/2 pound of each type of meat.  And now that Pete avoids pork I usually use beef only.  You can make modifications as well but here is the original recipe.  Enjoy!!!

Mozzarella Stuffed Meatballs

1 egg, lightly beaten

1/4 cup prepared Italian salad dressing

1-2 cups cubed bread (I've found that mostly stale or stale works best)

2 T. minced fresh parsley (I use dried)

2 garlic cloves, minced

1/2 tsp oregano

1/2 tsp pepper

1/4 tsp salt

1/2 lb. ground beef

1/2 lb. ground pork

3 oz. fresh mozzarella

Combine the first 10 ingredients in a large bowl.  I  like to add the meat last because putting in the bread and dressing together allows the bread to soak it up and then you get more of that yummy flavor.  Cut your mozzarella into cubes.  Divide meat mixture and shape around cheese.  One pound of meat will usually make about 24 meatballs.  The original recipe called for these to be fried in oil in a frying pan.  Instead I would suggest baking them.  I place mine in a mini-muffin tin (which is probably why I always manage to get 24).  The little cups allow extra juice to pool in them which keeps the meatballs really moist and delicious.  I bake mine at 375 for about 7-10 minutes.  You'll want to modify your baking time based on how large your meatballs are.

These are great on spaghetti, subs or even as a stand alone.  I hope you enjoy them as much as we do!!