Ingredients:
• 1 pound ground beef
• 1 large egg , beaten
• 1/4 cup breadcrumbs
• 1/4 cup parmesan cheese, grated
• 1/4 cup onion, grated
• 2 tablespoons Italian flat leaf parsley, chopped
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons water
• 28-30 fresh mozzarella pearls
Directions:
• Preheat the oven to 400°F. Spray baking sheet with nonstick spray.
• In a large bowl, mix the beef, egg, breadcrumbs, parmesan, onion, salt, garlic powder, pepper, 2 tablespoons of water, and parsley just until combined.
• Using a medium cookie scoop (2 tablespoons), portion the mixture onto the baking sheet.
• Place 1 cheese ball in the center of each portion.
• Wrap the meat mixture around the cheese and shape into 1 1/2-inch balls. Pinch the seams tightly shut and roll the meatball smoothly between your palms.
• Return to the baking sheet.
• Cool the shaped meatballs in the fridge for 10–15 minutes,
• Bake in the preheated oven turning halfway through, for 15- 20 minutes.
• Meanwhile, heat 2 to 3 cups of your favorite marinara sauce in a wide skillet or Dutch oven over medium-low heat until it reaches a gentle simmer.
• Transfer the baked meatballs directly into the warm sauce. Cover and let them simmer gently for 8–10 minutes.
• Spoon the sauce and meatballs over freshly boiled pasta, and top with extra grated parmesan and fresh basil or parsley.
Tip: Avoid boiling the sauce aggressively once the meatballs are in, a harsh boil can cause the meatballs to break apart or force the melted cheese out of the center. Keep it at a low, gentle bubble!
Makes about 24 meatballs.
