Saturday, May 14, 2011

Mozzarella Stuffed Meatballs


This week was another gorgeous week in Southern California. 75 degrees, clear, and sunny. I do not think I will ever grow tired of the weather here. We went sailing yesterday so I forced myself to not go to the pool during the week. I tend to overdue the sun sometimes and I am sure I will be wrinkled and happy when I am 80. It is worth it. Seriously though, waking up to the sun shining, the birds chirping, hummingbirds hovering all around my fruit trees, the sweet smell of Southern California… nothing better! 
There is this really pretty banana leaf palm that overlooks our backyard, It is getting so big that it is going to break our fence pretty soon. But the birds are always in these two trees singing away all day long:
When I am in the kitchen I keep my backdoor and my front door open and let the sweet Cali smell drift through my house all day, along with the warm breeze. My front yard has my favorite baby palm trees growing:

Aren't they cute? Right next to the white picket fence. =)  Live is good!

As I had stated earlier this week, my Mom is here for a visit. She also has a friend visiting so I thought I would treat them to a nice Italian feast tonight when they get back from Sea World. It is going to be a meat night, because my Mom loves meat. I will just pick around it. I am going to make mozzarella stuffed meatballs. Trying for something new, I make my meatballs a lot, so I just wanted to switch it up a bit.

1 lb hot Italian sausage
1 lb mild Italian sausage
2 eggs
1 cup parmesan cheese
1 TBSP Italian seasoning
Mozzerellla cheese for stuffing

The most important thing about my meatballs is that you have to use italian sausage. It makes all the difference. The mix of hot italian sausage with mild italian sausage just keeps the perfect amount of spice.
 I am fortunate to have my friend bring me farm fresh eggs a couple times per week.

 Mix all the ingredients in a bowl. It is easiest to do by hand. Cut up Mozzerella into square cubes.
 Mix all the ingredients in a bowl. It is easiest to do by hand. Then roll half a ball and stuff the center with mozzerella cheese.
 Add a little more meat and complete the meatball.
 makes about 40 meatballs
 Brown the meatballs in a skillet. This won't cook the inside, it will just brown the outside.
 Then put them in the oven at 350 degrees for 20 minutes. I add my marinara to them, but you can add any sauce. Alfredo, Swedish... They are good with any thing, even plain.
 I served it with cheese bread, which is very very very simplet to make:

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