This recipe is a primalized version of Rachel Ray’s Roasted Entrée Meatballs (base, stuffing), and makes for great batch cooking. The meatballs ooze cheesy goodness and have a gooey surprise inside. If you’re not a fan of quite so much cheese, you could replace the cheese cubes inside with half a hardboiled egg.
Ingredients
Makes 4 entrée-sized meatballs.
Base:
- 1 2/3 lbs ground beef
- salt and pepper
- 3 cloves garlic, minced
- 1/2 cup grated Pecorino Romano cheese
- 1/8 tsp nutmeg
- 1 egg
- 1/3 cup flat leaf parsley, finely chopped
Stuffing:
- 4 1-inch cubes of Fontina, mozzarella or provolone cheese (or 2 hard boiled eggs, halved)
- 2 slices prosciutto, sliced in half (optional)
- 1 bunch of spinach, wilted by boiling briefly, and squeezed dry
Preparation
1. Preheat oven to 400°F.
2. Place meat in bowl and season with salt and pepper.
3. Add garlic, Pecorino Romano cheese, nutmeg, egg, and parsley, and mix well to combine.
4. Combine 1-inch cheese cube with spinach and prosciutto (optional).
5. Form 4 large 4-inch meatballs around each spinach/prosciutto cheese cube.
6. Place meatballs on parchment-covered baking sheet and bake about 25-30 minutes.
Shared with Real Food Wednesdays and The Healthy Home Economist.
