Crispy Caprese Meatballs Stuffed with Fresh Mozzarella, topped with Marinara and Fresh Basil
INGREDIENTS
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1 - 1 ¼ cups fresh breadcrumbs (about a 2-3 ounce french roll, processed)
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4 tablespoons milk, or half & half
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1 pound ground beef (85/15 ratio)
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1 egg
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¾ cup grated parmesan, divided use
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2 cloves garlic, pressed through garlic press
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1 ¼ teaspoon salt
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1 teaspoon Italian seasoning
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¼ teaspoon black pepper
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¼ teaspoon red pepper flakes
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4 tablespoons chopped flat-leaf parsley
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8 mini fresh mozzarella balls (or about 3 ounces of a larger, fresh mozzarella ball), quartered to make 32 pea-sized pieces
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¾ cup panko breadcrumbs
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Canola oil
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Simple Marinara
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¼ cup basil leaves, finely julienne
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Simple Marinara Sauce
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1 (14 ounce) can organic crushed tomatoes
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1 teaspoon dry oregano
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½ teaspoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon black pepper
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3 cloves garlic, pressed through garlic press
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1 tablespoon olive oil
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