Mozz-Stuffed Meatballs

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 


SO DAMN GOOD...xoxo