Mozzarella-Stuffed Meatballs

• 1 egg, lightly beaten
• 1/4 cup prepared Italian salad dressing
• 1-1/2 cups cubed bread
• 2 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound ground pork
• 1/2 pound ground sirloin
• 3 ounces fresh mozzarella cheese
• 2 tablespoons canola oil
• 1 jar (26 ounces) marinara sauce
• Hot cooked pasta

1. In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
2. In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160u0b0; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

egg, italian salad dressing, bread, parsley, garlic, oregano, pepper, salt, ground pork, ground sirloin, mozzarella cheese, canola oil, marinara sauce, pasta

Taken from www.tasteofhome.com/recipes/mozzarella-stuffed-meatballs/ (may not work)