Mozzarella Stuffed Meatballs in Quick Marinara Sauce

• 1 pound Ground Chuck
• 1 whole Egg
• 1/4 cups Panko Breadcrumbs
• 1/4 packages Parmesan Cheese, Shredded
• 1/4 teaspoons Dried Basil
• Salt And Pepper
• 4 ounces, weight Block Mozzarella, Cut Into 1-inch Cubes
• 2 Tablespoons Olive Oil
• 1/2 whole Large Onion, Chopped
• 2 cloves Garlic
• 28 ounces, fluid Canned Crushed Tomatoes
• 6 ounces, fluid Canned Tomato Paste
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Worcheshire Sauce
• 1 teaspoon Italian Seasoning
• 4 whole Basil Leaves, Chopped
• Cooked Pasta, To Serve

1. In a bowl combine ground meat, egg, breadcrumbs, Parmesan, dried basil, salt and some pepper.
2. Mix with your hands until the mixture comes together but dont overmix.
3. Take about 1/4 cup of the meat mixture, flatten it in your palm, put 1 cube of mozzarella in the middle and shape it into a meatball.
4. Repeat with the rest of the meat mixture and cheese.
5. In a Dutch oven over medium heat, heat up the olive oil until nice and hot.
6. Drop in the meatballs and brown on all sides; dont worry if they are not cooked all the way through.
7. Transfer the browned meatballs to a plate.
8. Add the onions and garlic to the Dutch oven, scrape the browned bits from the bottom of the pan, and cook for 5 minutes or until the onions are translucent, stirring occasionally.
9. Add in the crushed tomatoes, tomato paste and all the seasonings (just not the fresh basil), bring to a boil, then turn the heat down to low and simmer for 3 0minutes.
10. Add the meatballs and simmer for another 30 minutes.
11. Add the fresh basil.
12. Serve over cooked pasta.

ground chuck, egg, breadcrumbs, parmesan cheese, dried basil, salt, mozzarella, olive oil, onion, garlic, tomatoes, tomato paste, red pepper, sugar, garlic, worcheshire sauce, italian seasoning, basil, pasta

Taken from tastykitchen.com/recipes/main-courses/mozzarella-stuffed-meatballs-in-quick-marinara-sauce/ (may not work)