Smoked Mozzerella Meatballs

• 12 oz lean ground beef
• 1 32 oz can crushed tomatoes
• 1 tbsp olive oil
• 1/2 lb smoked mozzarella, cut into 1/2 inch cubes
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1 slice whole wheat bread, torn into tiny pieces and soaked in milk
• 2 eggs
• 1 onion, chopped
• 4 garlic cloves, minced
• salt & pepper

1. Mix the beef with the bread, eggs, 1/2 cup parlsey, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs - any size is fine.
2. Hold each meatball in the palm of one hand and use the thumb of the other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover.
3. Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plat. Pour off all but a little fat and add the remaining onion and garlic: saute until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 minutes to 1 hour.
4. Season the sauce with salt & pepper. Garnish with parsley.

lean ground beef, tomatoes, olive oil, mozzarella, fresh parsley, whole wheat bread, eggs, onion, garlic, salt

Taken from www.epicurious.com/recipes/member/views/smoked-mozzerella-meatballs-1268075 (may not work)