More Cheese Stuffed Meatballs

There's something about "More Cheese Stuffed Meatballs" that makes us excited for dinner. Meatballs on their own are great, but when you fill them with cheese they are even better than usual!

These cheese stuffed meatballs are sure to make the whole family happy, and if there's any leftover they would be great in a sub the next day. Some of the ingredients you will need for these cheese stuffed meatballs include grated Parmesan cheese, Italian bread crumbs, egg, marinara sauce, minced garlic, crushed red pepper flakes, salt and pepper, ground beef and smoke mozzarella cheese. To start, position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside.

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A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, salt, pepper and other seaonings. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish. Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

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