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Sempre Avanti
Canada 150


      In the Kitchen with Sandra: Stuffed Meatballs

      Mar. 31, 2016

      In The Kitchen with SandraAdding a little surprise to a classic and favorite dish can keep things from getting too monotonous in the kitchen!

      Stuffed Meatballs


      For the meatballs:
      2 lbs ground veal
      1 tsp minced garlic
      2 tsp salt
      1 tsp black pepper
      2 eggs
      ¾ cup grated Parmesan cheese
      ¼ cup milk
      ¼ cup chopped parsley
      ¼ cup crushed flax seeds
      ¾ cup Panko bread crumbs
      ¼ cup plain breadcrumbs
      16 mozzarella cubes (cut into 1/2 inch cubes)

      For the tomato sauce:
      2 tbsp olive oil
      1 small onion, diced
      1 tsp minced garlic
      1 ½ liters crushed canned or jarred tomatoes
      Salt and pepper to taste
      2 tsp dried oregano

      In a large bowl, mix together the ground veal, minced garlic, salt, pepper, eggs, parmesan cheese, milk, crushed flax seeds, Panko bread crumbs and regular bread crumbs. Divide this mixture into 16 equal balls. Flatten the balls slightly and press a mozzarella cube in the middle then bring the meat together and reshape the meatball into a round ball. Set aside in the fridge while you begin preparing the sauce.

      In a large saucepan, heat the olive oil on medium high heat. Add the diced onion and cook about two minutes. Add the minced garlic and cook another minute. Add the crushed tomatoes and the seasoning. Gently drop the meatballs into the sauce. Lower the temperature between low and medium. Ensure the meatballs are covered with the sauce. Cook for about 40 minutes, gently stirring the sauce every ten minutes.

      Enjoy on a plate of your favorite pasta!

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