How to Cook Mozzarella-stuffed meatballs (EASY WAY)

 I had had my eyes on these crazy fun little meatballs for months, but since I don’t eat that much meat at home, I had to find the right moment to make them. The right moment happened a few weeks back, when I was having a home movie night with my friend, and I didn’t feel like snacking on cucumber sticks and hummus while watching an indulging (albeit pretty convincing) romantic comedy. Pasta it was, with meatballs steeped in thick tomato sauce.
As for the added hidden perk of melting mozarella when you bite into the meatball, well, there are no words for it really. You’d have to try it.

  Mozzarella-stuffed meatballs

Prep time: 25 minutes
Cooking time: 20 minutes
Serves 4 (yields about 20 meatballs)
Ingredients:
- 1 lb lean ground beef
- 1/4 cup breadcrumbs
- 1/2 cup milk
- 2 tbsp olive oil
- 2 smashed garlic cloves + 1 minced garlic clove
- 1/4 tsp ground nutmeg
- 42 oz canned crushed tomatoes
- 4 oz fresh mozzarella
- 1 egg
- 1/2 cup grated parmesan
Directions:
1. In a medium bowl, add the milk and breadcrumbs, let soak. Cut the mozzarella into 1/2″ cubes (you will need about 20 cubes). Set aside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the smashed garlic (2 cloves) and cook for 2 minutes. Add the crushed tomatoes, season with salt and pepper, lower heat and simmer.
3. Add to the breadcrumb mixture the ground beef, the egg, the nutmeg, the parmesan, the chopped garlic and 1 tsp salt. Stir well with a fork or by hand.

4. Flatten 2 tbsp of this mixture in the palm of your hands, then add 1 cube mozzarella to the center and fold the meat around it by closing your palm. Shape into a meatball and add to the simmering sauce. Repeat with the rest of the meat.
5. Simmer the meatballs, immerged in sauce, for 20 minutes. Serve warm on top of a plate of spaghetti.
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My tips: 
- Make sure to seal the meatballs well if you don’t want the mozzarella to melt into the sauce while cooking.
- If you want more sauce (to use for the pasta), add 14 oz crushed tomatoes to the sauce.