Recipe: Mozza-Stuffed Pesto Meatballs
Mozza-Stuffed Pesto Meatballs
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 lb lean ground pork
1 egg
½ cup pesto
½ cup bread crumbs
¼ tsp crushed red pepper
1 ½ cups grated low-moisture mozzarella
2 tsp olive oil
1 600ml jar marinara sauce
Instructions
Preheat oven to 400 F.
Combine pork, egg, breadcrumbs, pesto, and crushed red pepper in a bowl. Use your hands to mix well until fully combined.
Set aside ½ cup of mozzarella for later use. Using 2 tbsp at a time, roll the mixture into a small ball and flatten with your hand. Press a small amount of mozzarella into the centre, and then close the pork mixture around the cheese to make a ball. Place on a plate. Repeat with the rest of the pork mixture.
Preheat a deep, oven-proof skillet over medium heat. Add oil and swirl to coat the bottom of the pan. Add the meatballs to the pan and cook, turning often until the meatballs are browned on all sides (they will not be cooked through all the way). Add marinara sauce to the skillet, and gently turn each meatball until coated.
Bring the sauce to a simmer and then remove from heat and top with remaining mozzarella. Transfer to the oven and bake, until meatballs are cooked through and cheese is melted, 10-15 minutes.
Serve immediately with garlic bread on the side or on top of spaghetti!
Recipe and Photo credit: Erin Walker
