Sunday Supper Stuffed Meatballs #SundaySupper

 

A meatball is just a meatball, or so I thought.  Meatballs have been around forever and ever and just when I thought I had tried them all, after spending a weekend at Rosen Shingle Creek, I realized that there may be a new specifies around.  We admittedly are a meatball family, they are at the heart of many of our Sunday Supper meals.  We have cooked up  traditional meatballs, pork meatballs, Portuguese meatballs, panko meatballs in ponzu sauce and teeny tiny meatballs in our Italian Wedding Soup.  But lo and behold, there is a new meatball that we fell in love with thanks to the memorable dinner we enjoyed at Cala Bella’s Fine Italian Restaurant located at Rosen Shingle Creek.  Who knew you could stuff a meatball?

It was our Anniversary weekend and Reis’s birthday and we wanted to celebrate at the memorable restaurant.  Cala Bella’s did not disappoint.  I could go on an on about the menu (and I will in another post) but the one item that we were all craving and talking about weeks after our visit was the stuffed meatballs.  I love when a fabulous restaurant inspires our family to spend time in the kitchen trying to recreate a memorable recipe. My kids enjoyed the stuffed meatballs so much that they challenged me to make them for one of our Sunday Supper meals.

Fall and Football are one in the same at our home.  We tend to barbecue all summer and as soon as Fall hits, we are ready for a pot of simmering sauce and some Sunday Supper Meatballs.   Lucky for me, the wonderful folks at Cala Bella shared their recipe with me. I was able to duplicate, maybe not quite the same as the original, the amazing stuffed meatballs and I know this is a Sunday Supper keeper!

Sunday Supper Stuffed Meatballs

Number of servings: 12

Per Serving 207 calories

Fat 14 g

Carbs 5 g

Protein 16 g

12

Sunday Supper Stuffed Meatballs

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 3 tablespoons grated parmesan cheese
  • 3 tablespoons garlic powder
  • 2 eggs
  • 3/4 cups of milk
  • 4 tablespoons italian bread crumbs
  • fresh ground sea salt & pepper to taste
  • 1 cup of mozzarella cheese cubes, cut into 1/4 inch cubes

Instructions

  1. Preheat oven to 375
  2. Mix all the ingredients, except the mozzarella cubes, in a large bowl
  3. Roll each meatball into a 2 inch round ball
  4. Stuff a piece of the mozzarella cheese cube into the middle of each meatball
  5. Bake on a baking sheet for approximately 20 to 25 minutes
  6. Add to tomato sauce and simmer on low for at least 2 hours
  7. Drizzle with Alfredo Sauce if desired

Sunday Supper Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

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Comments

  1. says

    Love the mix of ground meats, Isabel, and I am imagining that melty cube of mozzarella keeps the meatballs tender and juicy inside. How great that Cala Bella shared their recipe so you could recreate the lovely memories!

  2. says

    Oh my goodness, Isabel, childhood comfort at its best. Your photos and description make me want to cook up some pasta and top it with these lovely meatballs…You may have converted this fish/tofu-loving Ninja into a meat fan =)

  3. says

    Isabel,

    LOVE this recipe, but beyond that, I LOVE the story behind it. Maybe next year, Rosen Shingle Creek will do a meatball buffet and we can try all that the varieties they offer.

    In the meantime, Samuel and I will have fun making these!

  4. says

    Isabel, I’ve been drooling over your meatballs ever since I saw the photos on Instagram and Facebook. You definitely delivered – these look and sound amazing! Stuffing cheese into meatballs and then covering the meatballs with more cheese is a winner in my book ;)

  5. says

    I’ll bet those are crazy good! I’ve already made the wedding soup meatballs several times, even when I’m not making the soup! It’s so good, it’s become my go-to meatball recipe. Can’t wait to try this next!

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