2 pounds of ground beef (I use Laura's Lean from Kroger) 2 tablespoon finely chopped shallot 1/2 cup finely chopped red onion 1 clove finely chopped garlic 2 beaten eggs 1 teaspoon Italian seasoning 1 teaspoon Dried Oregano 1 tablespoon Garlic Powder 1 tablespoon Salt 3 tablespoon Fat Free Chicken Broth 2 cups Panko Breadcrumbs Fresh mozzarella (I use the Bel Gioioso mozzarella ball from Kroger)
DIRECTIONS Step one: (preheat oven to 400 degrees) >Cut your mozz ball similar to picture above (small enough chunks to fit inside a decent size meatball) >Finely chop the shallot, red onion, and garlic (you can use a food processor to do this if you prefer) >Place your chopped ingredients into a large mixing bowl Step two: >Crack two eggs into your mixing bowl and mix with chopped ingredients >Add spices/garlic/panko and stir >Add ground beef into mixing bowl Step three: >Use a big fork (or your hands) to evenly mix the ingredients (if you use your hands, be sure to wash them extra well/be sure to clean anything you touch with the raw meat) Step four: >Form the meatballs into whichever size you prefer (big enough to fit mozzarella chunks into center) >Spread open the center of the meatball and place the mozz chunk into the center >Form the meat into a ball around the cheese
Step five: >Butter a large cookie sheet in preparation for the balls >Place the mozz-stuffed meatballs on the cookie sheet >Drizzle a bit of olive oil over each meatball & place them in the oven for 20 minutes
Step six: >Turn the meatballs over after 20 minutes and allow the other size to brown for 5 minutes >Place the meatballs into your tomato sauce and allow them to boil on medium-high heat for 15-20 minutes