Meatballs with Tomatoes and Mozzarella Cheese Recipe

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Oversized meatballs make a great entrée for an Italian inspired meal.
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  • 1/2 baguette - torn into small pieces
  • 1 1/4 cups milk
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds Italian sausage - ground
  • 1/2 bunch parsley - rough chopped
  • 1/2 bunch basil - rough chopped
  • 2 cloves garlic - chopped
  • 1/2 cup olive oil
  • 4 eggs
  • 1/2 cup parmesan cheese - shredded
  • 1/3 cup pine nuts - ground
  • salt and pepper to taste
  • 1/2 cup Italian bread crumbs
  • 8 ounces baby bella mushrooms - sliced
  • 2 pints cherry tomatoes - sliced in half
  • 1 fresh medium sized ball of mozzarella - cut into small chunks
Container:9x13 baking dish, small bowl, large mixing bowl, large skillet
25 mins
35 mins
55 mins
  • Preheat oven to 350° F.
  • Place baguette pieces in a small bowl, pour milk over it and allow it to sit and soak for 10 minutes.
  • In a large bowl, mix the beef, sausage, 1/2 of the parsley, 1/2 of the basil and garlic with your hands.
  • Squeeze the milk out of the bread with your hands and add it to the meat mixture.
  • Add eggs, cheese, ground pinenuts, salt and pepper.
  • Mix altogether thoroughly.
  • Shape the meatballs into large patties, approximately 3/4 cup each.
  • Then roll them into the breadcrumbs.
  • In a large skillet, heat the olive oil over medium heat.
  • When very hot, fry the meatballs just until the outside is seared on all sides, approximately 5-6 minutes.
  • They will not be done in the center.
  • Transfer to a baking dish.
  • Add a little more olive oil to the same skillet and sauté the mushrooms over medium heat until they start to brown, 10-15 minutes.
  • Place cut tomatoes in a medium bowl.
  • Squeeze and crush the tomatoes with your hands, drizzle with olive oil and sprinkle with salt and pepper.
  • Add the tomatoes to the browned mushrooms and allow to simmer for 10-15 minutes.
  • Pour the tomato mixture over the meatballs, sprinkle with the rest of the parsley and basil.
  • Sprinkle with fresh mozzarella.
  • Bake for 25-35 minutes or until bubbly and the meatballs are cooked through.
  • Serve on top of creamy polenta or buttered pasta noodles.
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