Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Provolone cheese, cut into small cubes
- 2 cups marinara sauce
Special equipment needed:
- Mixing bowl
- Baking sheet
- Non-stick cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
3. Using your hands, form the mixture into 12 equal-sized meatballs.
4. Take each meatball and make a small indentation in the center with your thumb. Place a small cube of Provolone cheese in the indentation and then reform the meatball around the cheese, making sure it is completely covered.
5. Place the meatballs on a non-stick cooking spray-coated baking sheet and bake for 20-25 minutes, or until fully cooked through.
6. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
7. Once the meatballs are done, remove them from the oven and let them cool for a few minutes.
8. Serve the meatballs with the warm marinara sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 14g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Provolone cheese can be substituted with mozzarella or cheddar cheese.
Variations:
- Add chopped fresh herbs such as parsley or basil to the meatball mixture for added flavor.
- Use a different type of cheese, such as blue cheese or feta, for a different flavor profile.
Tips and tricks:
- Make sure the Provolone cheese cubes are small enough to fit inside the meatballs.
- Use a cookie scoop to ensure even-sized meatballs.
- If the meatballs are sticking to the baking sheet, use a spatula to gently remove them.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the meatballs on a bed of spaghetti or with a side of garlic bread.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the meatballs are dry, add more milk to the mixture. If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
Make sure the meatballs are fully cooked through to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Meatballs have been a popular dish in many cultures for centuries. In Italy, meatballs are known as polpette and are typically made with ground beef or pork, breadcrumbs, and Parmesan cheese.
Flavor profiles:
The Provolone cheese adds a creamy, tangy flavor to the meatballs, while the marinara sauce adds a sweet and savory flavor.
Serving suggestions:
Serve the meatballs as a main course for dinner or as an appetizer for a party.
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Region: Italian