Cheesy Italian Stuffed Meatballs
Cheese stuffed Italian Matballs baked in an onion, with healthy noodles and marinara.
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These meatballs were SO good, then best I’ve made yet, the combo of the 2 meats were a nice change to my usual.
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*Ingredients:
🔸1 lb sweet Italian pork sausage from butcher_box .
🔸1 lb 85/15 ground beef.
🔸1 egg.
🔸1/3 cup @porkkinggood crumbs.
🔸1.5 tbsp garlic lover seasoning from @flavorgod .
🔸2 cloves garlic.
🔸1/4 cup shredded onion. (Normally I would put a little more but since I was wrapping it in onion I chose to use less.
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🔸2 large onion peeled one layer at a time. (See photo).
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🔸mixture of provolone, cream cheese, and shredded mozzarella rolled in to about 1 inch balls. (Depending on size of the onion layer you are wrapping)
**freeze for 20 mins before wrapping them in meat.
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Directions:
🔹Mix all the meat ingredients together well. 🔹Form flat patties with the meat, according to the size of onion layer.
🔹place the chilled cheese in the middle and form a ball around the cheese. (I made some of the smaller ones an oval shape so they would fit in to the onion better)
🔹Pan sear the meatball on all sides, until it gets a nice darker crust to seal in the flavor and cheese. (No oil needed).
🔹Place the meat inside of layer of onion, and set on a baking sheet with a very light mist of oil spray. (A wire rack to bake on is helpful, I forgot this time
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🔹Bake at 350° for 16 mins. Then brush with a little pesto sauce. **The smaller ones will cook faster, I took my smaller ones out around 11 mins:)
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