Get Stuffed Week: Meatballs with More

7 07 2011

So, I seem to go through phases, like food that is round or food that has pumpkin or peanuts. This week I seem to be gravitating to food recipes that have stuff inside of other stuff. It could be that it is strawberry and pepper season in Ontario, and the idea of shoving meat filling into fresh produce is exciting. The next week or so will be about the hidden surprises that I managed to shove in the middle of pre-existing foods.

mmm meatballs (courtesy of Natalie Dee)

I am doing a 5 day pouch test for my “new” tummy and I needed to have some soft meat stuff ready for today. Enter our first recipe of Get Stuffed Week, the stuffed meatball.

Bocconcini Stuffed Meatballs

1 lb of ground meat
1 egg (or equivalent in egg beaters)
1 tsp garlic powder
1 tsp basil
1 tsp oregano
2 tbsp dried onions
1 container of pearl bocconcini (or bigger ones cut to size)
3 tbsp of bread crumbs

Preheat oven to 400 degrees, and line a baking sheet with parchment. The standard dealio. Get your ingredients together and mush together everything.

I couldnt find the smallish pearl bocconcini, so I had to use the “cocktail” sized ones and cut them down to size. Grab a scoop of meat..I use my two tbsp Starbucks coffee scoop and flatten the meat into a flat disk.

Place the cheese inside the disk-o-meat and fold meat up and roll in your palms to create a meat environment around the cheese.

Voila ! A hidden treasure of yumminess awaits.

Line them all up on the baking sheet and bake for 15 to 18 minutes. Let them cool first before you break into one as that cheese is nuclear hot.

This makes 21ish balls, and I weighted them to be 3-4 balls per serving. My nuts are quoted for 3 balls per meal.
Calories 157, carb 3 g, Fat 8 g, and Protein 16 g

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One response

7 07 2011
Colleen

These look yummy with a gooey surprise in the center. Your meatball mixture looks scrumptious too.

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