There are a lot of ways to make meatballs, and everyone has their favorite recipe. Mine is a combination of ground beef and pork, with a bit of grated Parmesan, lots of seasonings, and cubes of mozzarella stuffed in the middle. In my opinion, melted cheese is a great addition to just about anything.
 

My standard Italian seasoning has always been from Penzey’s, and it’s always been a good choice, but this time I used Nana’s Italian Seasoning, a spice mix created specifically for Ava Jane’s Kitchen, and available by joining their spice club. It’s got the usual herbs you find in an Italian mix — basil, marjoram, oregano, and thyme — but it’s also got the addition of citrus, and bell peppers, which give it a zesty flavor that rounds out any dish. It’s also made with Colima Sea Salt, so it helps to season your dish as well. It’s a nice change of pace from my traditional herb-only blend.
 

Once mixed, I brushed the meatballs with Ava Jane’s Kitchen Avocado Oil, and baked in a high heat oven. The end result was crispy, flavorful meatballs that are delicious as is or with your favorite pasta sauce. These are bigger than standard meatballs, as I find stuffing cheese in a smaller ball overwhelms them, but feel free to make them any size you like.
 

Mozzarella Stuffed Meatballs

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Prep Time: 1 hour

Servings: 8

Calories: 449kcal

Ingredients

• 2 tablespoons Ava Jane’s Kitchen Avocado Oil plus additional for brushing
• 1 onion minced
• 3 cloves garlic minced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan
• 1 tablespoon Nana’s Italian Seasoning
• 1/4 cup finely chopped fresh parsley
• 1 8- ounce block mozzarella cheese
• Fresh ground black pepper

Instructions

• Preheat oven to 400 degrees F.
• Heat the oil in a heavy skillet over medium high heat. Add the onions and cook until softened, and add the garlic. Cook for about a minute, and turn off heat. Transfer to a large bowl and let cool.
• Once cooled, add the beef, pork, egg, breadcrumbs, Parmesan, seasoning, and parsley. Season generously with black pepper. Mix by hand, gently, until everything is combined.
• Form into 8 meatballs, approximately 4-5 ounces each.
• Cut the block of mozzarella into 8 1-ounce cubes, and stuff one cube into the middle of each meatball. Lay them on a baking sheet and brush with Ava Jane’s Kitchen Avocado Oil.
• Bake for 30-40 minutes, until meatballs are browned and no longer pink in the center. Serve with your favorite meatball accompaniments.

Nutrition

Calories: 449kcal | Carbohydrates: 9g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 533mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 415mg | Iron: 3mg