Savory cheese stuffed meatballs made with a savory purée and meat mixture, making for delicious eggless meatballs that are also gluten free. These pizza meatballs are a great potluck idea for work or you can freeze them for a a later use. Inspired by Cuisine at Home.
8ozMozarella cheeseUse plain, smoked, or an herb-infused like we do.
fresh basiloptional garnish
Preheat oven to 350° F. Use a food processor to purée those ingredients. Process until a paste is formed.
Use a large mixing bowl and combine the beef and sausage, along with the purée mixture. Roll the mixture into 24 meatballs.
Make an indentation in each meatball and place a cube of the Mozzarella cheese deep inside. Mold the meat to form a meatball around the cheese.
Heat the oil in a large oven-proof skillet, over medium high. Snuggly place meatballs in pan and sauté for 4-5 minutes to brown the bottoms. Do not flip the meatballs.
Transfer skillet to hot oven and finish baking the meatballs, for about 15-20 minutes until cooked through, drain any juice. Serve with a marina or ragu sauce of your choice. Garnish with optional sweet basil if desired.