These meatballs freeze well, so feel free to double up the batch when you’re making them. You can store them in the freezer after cooking and thaw out a few for a quick, easy-to-eat snack whenever you need it.
Ingredients
- 75% lean ground beef: 1 pound (ground)
- 72% lean ground pork: 1 pound (ground)
- shredded Parmesan cheese: 0.33 cup (shredded)
- granulated garlic: 1 tsp (granulated)
- granulated onion: 1 tsp (granulated)
- salt: 1 tsp
- black pepper: 1 tsp
- mozzarella cheese: 8 oz (cut into small cubes)
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350°F.
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Combine beef, pork, Parmesan cheese, garlic, onion, salt, and pepper in a small bowl. Mix until thoroughly combined.
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Divide beef mixture into 24 equal-sized portions and roughly shape into balls. Push a cube of mozzarella cheese into the center of each meatball and reshape to make sure cheese is completely covered.
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Heat olive oil in a large skillet over medium heat. Add meatballs to hot oil and brown on all sides (they don’t have to be cooked through).
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Arrange meatballs on a baking sheet in a single layer and bake 30 minutes, turning over once while cooking.
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Remove from oven and serve warm.
