Ingredients
12 oz lean ground beef
1 32 oz can crushed tomatoes
1 tbsp olive oil
1/2 lb smoked mozzarella, cut into 1/2 inch cubes
1/2 cup chopped fresh parsley, plus more for garnish
1 slice whole wheat bread, torn into tiny pieces and soaked in milk
2 eggs
1 onion, chopped
4 garlic cloves, minced
salt & pepper
Preparation
Mix the beef with the bread, eggs, 1/2 cup parlsey, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs - any size is fine.
Hold each meatball in the palm of one hand and use the thumb of the other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover.
Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plat. Pour off all but a little fat and add the remaining onion and garlic: saute until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 minutes to 1 hour.
Season the sauce with salt & pepper. Garnish with parsley.
