Cheese Stuffed Italian Meatballs
- 2 slices white sandwich bread, torn
- 1 lb (450 g) 90% lean ground beef
- 1 egg, beaten
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/4 tsp (1 mL) salt
- 2 tsp (10 mL) Italian seasoning
- 2 sticks (1 oz/30 g each) part-skim mozzarella string cheese
- 1 cup (250 mL) marinara sauce, warmed
Prepare grill for direct cooking medium-high heat (400-450°F/200-230°C).
Place torn bread into Manual Food Processor and process until finely chopped. In large mixing bowl, combine bread crumbs, ground beef, egg, cheese, salt and Italian seasoning; mix gently, but thoroughly.
Slice each string cheese stick into 6 pieces (12 total).
Spray wells of Meatball & Slider Grill Basket with nonstick cooking spray.
Using Large Scoop, shape meat mixture into 12 balls. Press one piece of string cheese into the middle of each ball, ensuring string cheese is fully encased with meat. Place into wells of Basket. Repeat with remaining meatballs.
Place Basket onto grid of grill. Grill, covered, for 8-10 minutes, turning halfway through grill time or until internal temperature reaches 160°F/71°C (for well-done). Remove from grill.
Meanwhile, pour marinara sauce in Small Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until hot. Serve meatballs with sauce.
- 12 meatballs
2 servings of meatballs and 2 tbsp /30 mL sauce