Mozzarella Stuffed Meatballs with Vodka Sauce Recipe
"Versatility is the key in this recipe. Use it as a main dish, a meatloaf mix, or for meatball appetizers. Italian-style meatballs are stuffed with miniature balls of mozzarella cheese and baked before being served with a vodka tomato sauce over pasta of your choice. Grated carrots melt into the tomato sauce and help neutralize the acidity of the tomatoes without adding any carrot flavor. The vodka may be omitted if necessary. The sauce works well on its own for any pasta dish. The meatball mixture may be formed into a meatloaf, with or without the mozzarella cheese stuffing...."
INGREDIENTS
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Vodka Sauce:
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1 Tablespoon olive oil
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1/2 cup minced sweet onion
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4 cloves garlic, pressed
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2 (14.5-ounce) cans petite-cut tomatoes
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1 (6-ounce) can tomato paste
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1 large carrot, finely grated
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2 Tablespoons finely chopped fresh oregano or 2 teaspoons dried
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2 cups water
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1/4 cup vodka
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Kosher salt and freshly ground pepper to taste
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Meatballs:
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1-1/2 pounds ground beef (preferably 80/20 ground chuck)
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1/2 pound Italian-style pork bulk sausage (or Italian sausage links, casings removed)
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2 extra-large eggs, slightly beaten
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1/2 cup seasoned bread crumbs
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3 cloves garlic, pressed
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1/2 cup minced sweet onion
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1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried
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1-1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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24 (about) small balls fresh mozzarella cheese (about 1-inch in diameter each - see Note)
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1 Tablespoon finely chopped fresh oregano
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Hot cooked pasta such as penne, rigati, ziti, or linguine
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Fresh oregano sprigs for garnish (optional)
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