What could be better than a well made meatball? How about one with ooey gooey cheese in the middle? You can use these with spaghetti, meatballs subs or even as appetizers and it is very simple.
2 pounds lean Ground Meat
1 c Bread Crumbs
1 1/2 Tb Dried Basil
2 Tb Dried Oregano
1 Tb Salt
1 Tb Pepper
1 Tb finely Minced Garlic
1/4 c Milk
1 pound Mozzarella Cheese
Whip the eggs into a large bowl. Mix in the milk and whip some more. Add all the dry ingredients and mix thoroughly.
Fold in the ground meat. In this case I used a lean hamburger, but you can easily substitute turkey or chicken. If you are going to use a sausage, cut back on the herbs a bit as they will already be present in the meat.
Using a small scoop, make small mounds of the mixed meat and drop onto a greased baking sheet.
Cut the cheese into tiny cubes that will fit inside the size of meatball you plan on making.
Push them onto the tops of the meat you have laying on a pan.
Here comes the tricky part. Place a mound into your hand and gently fold the ground meat mixture over the cheese. You have to do your best not to leave ANY opening in the meatball of the cheese can ooze out as they bake. I leave a little meat in the bowl to cover up holes because it does happen. Next gently roll the balls in the palms of your hands so they become nice and round. Return the meatballs to the baking dish as you finish.
Place the baking pan in the oven on the middle rack at 350 degrees. In 15 minutes shake the pan or use a spatula to move the meatballs around a little.
In another 10 minutes, remove from the oven and drain on a paper towel. If you formed larger meatballs, they will take longer. The easiest way to know is to cut one in half. This recipe makes about 5 dozen meatballs.