Stuffed meatballs

These Mozzarella Stuffed Meatballs are a fun twist on a classic meatball recipe. They work great for an appetizer or side dish. If you want to use this for a main dish, I’d recommend doubling the recipe to be safe. This recipe makes about a dozen large meatballs. These can also be made ahead and frozen!

Stuffed meatballs

INGREDIENTS

  • 1 pound ground venison
  • 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
  • 1 egg + 1 egg yolk
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 mozzarella cheese sticks (string cheese)
  • marinara or alfredo sauce, for dipping
Instructions:
  1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
  2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
  3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
  4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
  5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!

Stuffed meatballs