On Top of Spaghetti, All Stuffed with Cheese
My Gram makes a mean meatball. I would never dare attempt to match her prowess, so instead I struck out to create my own monstrosity. I took some tips from my mom, mixed that with my own flavor pallet, stuffed it all with shredded mozzarella, and then browned them in bacon fat. Trust me, you’ll never make any other meatball again.
What you’ll need:
1 pound ground meat: I used all beef, but I encourage experimentation
½ onion: finely chopped
1 egg
2 cloves of garlic: finely chopped
Bread crumbs: I didn’t measure, maybe 1/3 cup … ish
Oregano: palm full
Basil: palm full
Salt and Pepper
Crushed Red Pepper: to taste
Shredded Mozzarella: about ½ cup set aside
Combine all ingredients except the cheese in a large bowl. Pick out a small portion of the mixture and pat it flat against one palm. Place a pinch of the Mozzarella in the center and wrap the meat around it forming a ball. Repeat until all the meat is gone. I made 7 large meatballs, but you could certainly make them smaller if you prefer.
In a large skillet heat oil or, in my case, bacon fat. (Use just enough to coat the bottom of the pan.) Arrange your meatballs around the pan, turning them often to keep their round shape and to ensure they brown evenly on all sides. Meanwhile bring a pot of your favorite pasta sauce to a slow simmer. When the meatballs have been browned on all sides, remove them from the pan and place them in the pot with the sauce. This will help ensure they are cooked through, keep them moist, and add flavor to your sauce. Cover and cook for as long as it takes to prepare your favorite pasta.
Serve and enjoy!
