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Anna Maria’s Stuffed Meatballs

Created by ForeverMama on January 24, 2021

1 tablespoon dry oregano
1 teaspoon black pepper
1 tablespoon salt
1 tablespoon granulated garlic
2 ounces Worcestershire sauce
2 tablespoons olive oil
8 to 12 ounces mozzarella cheese (fresh cherry size balls - you will need 16-20 fresh balls, otherwise known as Ciliegine mozzarella, the weight is a guestimate)
4 ounces onions (Cipollini onions, chopped, regular flavorful onions will do)
4 ounces roasted peppers (red or yellow peppers, chopped)

Step 1: Preheat oven to 350 degrees.
Step 2: Soak the breadcrumbs in the marinara puree for 5 minutes.
Step 3: In a large mixing bowl add the ground chuck, ground veal, eggs, parmesan cheese, cheddar cheese, onion, parsley, oregano, black pepper, salt, garlic, and Worcestershire sauce. Mix ingredients together by hand until all ingredients are blended well.
Step 4: Apply a bit of olive oil to your hand and start rolling the meatball mixture into 4 ounce balls.
Step 5: After all the meatballs have been rolled, make an indentation with your thumb about halfway in to individually stuff each meatball.
Step 6: Place one mozzarella ball into the indentation followed by a pinch of the onions and then a pinch of the roasted peppers. Push the stuffing halfway in and close the meatball by pinching the meat together and rolling until smooth. Repeat for the remaining meatballs.
Step 7: Place the meatballs on a cookie sheet (sprayed with cooking spray) and bake in the oven for 20 minutes.
Step 8: Serve hot with your favorite tomato sauce and grilled crusty bread.