After rooting around in our chest freezer for some Ground Venison, we saw some Smoked Mozzarella that my wife’s grandpa gave us a few months ago. We had eaten most of the stash he gave us, but since it was so plentiful, we had to freeze some as well…and that worked out really well for us in retrospect! Anyway, upon seeing the mozzarella, we immediately thought “Italian!” and with the ground meat, our minds went directly to Meatballs. In a way, this is a bit of a combination of our Creamy Horseradish Cheddar Infused Burgers and our Spinach Stuffed Garlic Turkey Meatballs.
We served our meatballs over angel hair pasta with tomato sauce. However, these would also make for a great substitute for traditional meatballs on your next meatball sub!
Time: 35 Minutes
- Ground Meat of your Choice (a pound makes 6-8 meatballs). We used Venison, but Beef, Chicken, or Turkey would work well too.
- Smoked Mozzarella
- Bread Crumbs
- Preheat your oven to 375 degrees F, line a baking sheet with a foil, and give it a quick oil spray to prevent sticking.
- Peel and press your garlic through a garlic press or shred it with a lemon zester.
- Combine your ground meat, garlic, egg, bread crumbs, and oregano in a large bowl until everything is fully incorporated.
- Cut your smoked mozzarella into large cubes equaling the number of meatballs you plan to make.
- Scoop some meat mixture onto the palm of your hand, and flatten it. Then, grab a cheese cube, place it in the middle of your meat disc, wrap the meat around it, and place it on your foiled baking sheet.
- Continue to make your meatballs in the fashion above until they’re all on your baking sheet. Then, place them in your oven, and cook for about 10 minutes.
- Use tongs or a spatula to rotate your meatballs so the side originally facing the foil faces up, and cook for another 12 minutes.
- When your meatballs and cheese reach an internal temperature of 165 degrees F, you’re good to go!
- Plate, Devour, and Enjoy!