Warmer weather means outdoor parties and gatherings! I hosted an impromptu get together the other night, and asked everyone to bring an appetizer or beverage to pass. Being the host, I made both an appetizer (mozzarella stuffed red wine meatballs) and beverage (blueberry mint lemonade with vodka). The meatballs were super easy, and can be served plain, alongside sauce, or even tossed in with pasta.
Ingredients
- 2 lbs ground beef
- 1 container of fresh mozzarella balls
- 1 cup bread crumbs
- 1 cup of Parmesan cheese
- 1/2 cup of Red Wine (I used 2008 Blue Franc from Shady Lane Cellars)
- 1 egg
- 1 white onion
- 4 cloves of garlic
- 1 tbsp of Worcestershire sauce
- 1 tbsp of mustard
- salt and pepper to taste
Step 1
Preheat oven to 375 degrees.
Step 2
Mix beef, chopped onion, chopped garlic, Worcestershire sauce, mustard, salt and pepper to taste, red wine, bread crumbs, egg, and Parmesan cheese in a large mixing bowl.
Step 3
Take a tiny portion of the meat mixture and shape into a cup using your hands. Place one mozzarella ball into the meat cup, then cover with more meat mixture so that the mozzarella is covered.
Step 4
Grease down a cooking sheet with cooking spray, place uncooked meatballs onto sheet until full, bake for 30 to 35 minutes.
Step 5
Serve with sauce or in pasta and along side the rest of the red wine.
