Monday, March 14, 2016

Mozzarella Baked Meatballs.... Farmer Approved.


Mozzarella Baked Meatballs - basically a version of my meatball lasagna...without the lasagna noodles. Nothing but meat, cheese and sauce so naturally it's "farmer approved." This recipe first came to us from my sister in law - she made us this meal a month or so ago and my farmer has since been requesting it since. So one chilly night last week I decided that this would be a good meal on a cold Spring evening.



Italian Meatballs 

1 onion chopped 
2 beaten eggs
1 tsp. Worcestershire sauce 
1/2 cup grated Parmesan
1 tablespoon Italian Seasoning 
1 1/2 tsp. salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 pounds of beef
1/2 cup dry breadcrumbs

Mozzarella Baked Meatballs
2 jars of pasta sauce
16 ounces of mozzarella cheese
Italian Meatballs

In a large bowl combine onion, eggs, Worcestershire sauce grated Parmesan, Italian seasoning, salt, black pepper and garlic powder, mix well. 


Add in the ground beef until it's just mixed in. Do not squeeze or overwork the meet. Add breadcrumbs until just combined. Shape into balls.



Line a baking sheet with aluminum foil or parchment paper and bake at 400º for 18-20 minutes. 


This made PLENTY of meatballs but we did enjoy this meal for lunch the next day and dinner the following night.


While the meatballs are baking add one jar of pasta sauce to a 9X13 baking pan and start shredding mozzarella cheese. 



Once the meatballs are done baking add them to the sauce. 


Add another jar of sauce and top with mozzarella cheese.


Bake on 400º for 20 minutes or until sauce is heated and the cheese is bubbly.



Serve it up for your farmer....



And ten minutes later the bowl looks like this.


With planting season and warmer temps right around the corner I have a lot of lighter grilling ideas in mind... But you catch a chilly night on the next couple of weeks you should make these meatballs - you won't regret it.

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