Mozzarella-Stuffed Meatballs with Marinara and Cheesy Garlic Bread
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Ingredients & Equipment
What we send
- 2 packetsunsalted butter
- 4 ouncesfresh mozzarella
- 4 ouncescurly kale
- 1/8 ounceparsley
- 1yellow onion
- 2 clovesgarlic
- 1/2 teaspoonItalian dried herb mix
- 1 cancrushed tomatoes
- 1/4 cuppanko breadcrumbs
- 12 ouncesground beef, pork, and veal
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided ovenproof pan
- aluminum foil
- baking sheet
Preheat oven to 450°F. Unwrap butter packets, place in a small bowl, and set aside to soften at room temperature. Cut half of mozzarella into ¼-inch pieces, then thinly slice remainder. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Roughly chop parsley leaves and stems. Peel onion and cut into small dice. Mince garlic. Slice baguette open horizontally.
Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add Italian dried herb mix and half of onion and cook, stirring, until softened, 2-3 minutes. Add crushed tomatoes, kale, ¼ teaspoon salt, and pepper as desired and stir to combine. Remove pan from heat.
Mix and form meatballs
In a large bowl, combine breadcrumbs, remaining onion, half of parsley, half of garlic, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef, pork, and veal dry with paper towel, then add to bowl with breadcrumb mixture. Using your hands, mix well, then form into 6 equal balls, about 1½-inches thick. Push diced mozzarella into center of each meatball, dividing evenly and pinching to seal in cheese.
Nestle stuffed meatballs into pan with kale marinara. Transfer pan to oven and bake until sauce is reduced by ⅓ and meatballs are browned and cooked through (with melty mozzarella cores), 12-15 minutes.
Toast garlic bread
While meatballs bake, to bowl with softened butter, add remaining garlic, ⅛ teaspoon salt, and pepper as desired. Mash using a fork until combined. Line a baking sheet with aluminum foil. Arrange baguette cut-side up on prepared sheet. Spread cut sides with garlic butter and top with sliced mozzarella (try to avoid overlapping slices). Bake (with meatballs) until bread is golden and cheese is melted, 8-10 minutes.
Divide mozzarella-stuffed meatballs and kale marinara between serving plates, and sprinkle over Parmesan. Garnish cheesy garlic bread with remaining parsley and serve alongside for dipping. Dig in!