Enjoy these meatballs on toasted mini buns/dinner rolls, or sub buns.
2 pounds ground beef (preferably lean), or ground turkey (you can also combine the two meats - 1 pound of each)
2 Tbsp. Olive Oil
⅔ cup Romano Cheese
4-6 Garlic cloves, minced (quantity depends on taste preferences)
2 tsps. dried Basil
2 tsps. dried Parsley
½ tsp. table Salt
½ tsp. Black Pepper
⅓ cup Bread Crumbs (Panko is the best)
4 - 8 ounces of a block of Mozzarella Cheese, cut into cubes
3 cups prepared Marinara (pasta) Sauce
Slider buns (or dinner rolls)
Fresh Basil Leaves for garnish, if desired
Preheat oven to 400-degrees F.
In a large bowl, add the ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley.
Mix to combine, gently tossing a few times with your hands. Do not over blend or meatballs will be tough!
Spray a large baking dish with non-stick cooking spray and add 2 cups of pasta sauce, spreading it evenly around the bottom of the dish.
Roll mixture into golfball-sized meatballs (about 3 tablespoons of mix), then flatten in the palm of your hand. Press a cube of mozzarella in the middle. Seal the beef around the cheese and set in sauce.
Once all meatballs have been completed and placed inside the dish, sprinkle additional cheese and breadcrumbs over top.
Bake for 30-35 minutes or until meatballs are fully cooked all the way through. Serve in toasted slider (mini) buns with a few slices or pieces of mozzarella for topping, and extra sauce, if desired.
This recipe makes 15 - 20 meatballs, depending on size rolled. Mozzarella cheese may slightly ooze out of the meatballs further into baking.