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Photo: Jen Causey
Active Time:40 minsTotal Time:1 hr 25 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 25 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½pounds90%-lean ground beef1cupfinely chopped yellow onion (1 small), divided½cupwhole-wheat panko breadcrumbs2large eggs⅓cupunsalted beef broth¼cupfinely chopped fresh flat-leaf parsley3clovesgarlic, minced, divided½teaspoonground fennel¾teaspoonsalt, divided¾teaspoonground pepper, divided8ouncesfresh mozzarella cheese, cut into 24 (1/2-inch) cubes1tablespoonextra-virgin olive oil1(14.5 ounce) canno-salt-added crushed tomatoes1(14.5 ounce) canno-salt-added diced tomatoes1tablespoonfinely chopped fresh thyme1tablespoontorn basil leaves, plus more for garnishShaved Parmesan cheese for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½pounds90%-lean ground beef
1cupfinely chopped yellow onion (1 small), divided
½cupwhole-wheat panko breadcrumbs
2large eggs
⅓cupunsalted beef broth
¼cupfinely chopped fresh flat-leaf parsley
3clovesgarlic, minced, divided
½teaspoonground fennel
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
8ouncesfresh mozzarella cheese, cut into 24 (1/2-inch) cubes
1tablespoonextra-virgin olive oil
1(14.5 ounce) canno-salt-added crushed tomatoes
1(14.5 ounce) canno-salt-added diced tomatoes
1tablespoonfinely chopped fresh thyme
1tablespoontorn basil leaves, plus more for garnish
Shaved Parmesan cheese for garnish
DirectionsCombine ground beef, 1/2 cup onion, panko, eggs, broth, parsley, 1 teaspoon garlic, fennel and 1/2 teaspoon each salt and pepper in a large bowl. Mix with your hands until well combined (do not overmix).Scoop about 2 tablespoons of the beef mixture into the palm of your hand and flatten; top with a mozzarella cube. Wrap the mozzarella entirely in the beef mixture to seal; shape into a 2-inch ball. Place on a plate or parchment-paper-lined baking sheet. Repeat with the remaining beef mixture and mozzarella to make 24 meatballs; refrigerate, uncovered, for 30 minutes.Heat oil in a large high-sided nonstick skillet over medium-high heat. Add the meatballs, in batches if necessary; cook, occasionally turning gently to brown all sides, for 4 to 6 minutes. Transfer to a plate (do not wipe out the pan).Add the remaining 1/2 cup onion and 2 teaspoons garlic to the pan; cook over medium-high heat, stirring occasionally, until softened, 2 to 3 minutes. Add crushed tomatoes, diced tomatoes, thyme, basil and the remaining 1/4 teaspoon each salt and pepper. Stir well and bring to a simmer over medium-high heat. Transfer the meatballs and any juices from the plate to the pan, stirring gently to coat. Reduce heat to medium-low, cover and simmer until a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.Serve the meatballs with the sauce; garnish with Parmesan and basil, if desired.Originally appeared: EatingWell.com, June 2022
Directions
Combine ground beef, 1/2 cup onion, panko, eggs, broth, parsley, 1 teaspoon garlic, fennel and 1/2 teaspoon each salt and pepper in a large bowl. Mix with your hands until well combined (do not overmix).Scoop about 2 tablespoons of the beef mixture into the palm of your hand and flatten; top with a mozzarella cube. Wrap the mozzarella entirely in the beef mixture to seal; shape into a 2-inch ball. Place on a plate or parchment-paper-lined baking sheet. Repeat with the remaining beef mixture and mozzarella to make 24 meatballs; refrigerate, uncovered, for 30 minutes.Heat oil in a large high-sided nonstick skillet over medium-high heat. Add the meatballs, in batches if necessary; cook, occasionally turning gently to brown all sides, for 4 to 6 minutes. Transfer to a plate (do not wipe out the pan).Add the remaining 1/2 cup onion and 2 teaspoons garlic to the pan; cook over medium-high heat, stirring occasionally, until softened, 2 to 3 minutes. Add crushed tomatoes, diced tomatoes, thyme, basil and the remaining 1/4 teaspoon each salt and pepper. Stir well and bring to a simmer over medium-high heat. Transfer the meatballs and any juices from the plate to the pan, stirring gently to coat. Reduce heat to medium-low, cover and simmer until a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.Serve the meatballs with the sauce; garnish with Parmesan and basil, if desired.
Combine ground beef, 1/2 cup onion, panko, eggs, broth, parsley, 1 teaspoon garlic, fennel and 1/2 teaspoon each salt and pepper in a large bowl. Mix with your hands until well combined (do not overmix).
Scoop about 2 tablespoons of the beef mixture into the palm of your hand and flatten; top with a mozzarella cube. Wrap the mozzarella entirely in the beef mixture to seal; shape into a 2-inch ball. Place on a plate or parchment-paper-lined baking sheet. Repeat with the remaining beef mixture and mozzarella to make 24 meatballs; refrigerate, uncovered, for 30 minutes.
Heat oil in a large high-sided nonstick skillet over medium-high heat. Add the meatballs, in batches if necessary; cook, occasionally turning gently to brown all sides, for 4 to 6 minutes. Transfer to a plate (do not wipe out the pan).
Add the remaining 1/2 cup onion and 2 teaspoons garlic to the pan; cook over medium-high heat, stirring occasionally, until softened, 2 to 3 minutes. Add crushed tomatoes, diced tomatoes, thyme, basil and the remaining 1/4 teaspoon each salt and pepper. Stir well and bring to a simmer over medium-high heat. Transfer the meatballs and any juices from the plate to the pan, stirring gently to coat. Reduce heat to medium-low, cover and simmer until a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.
Serve the meatballs with the sauce; garnish with Parmesan and basil, if desired.
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)317Calories18gFat10gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
