Cheese Stuffed Italian Meatballs

Italian Meatballs

Cheese Stuffed Italian Meatballs. They are lowcarbs because I only used 2 tablespoons of garlic herb bread crumbs as binder. Really simple to make because I baked them in the oven. Perfect for Hors d’oeuvre at your next cocktail party. Or a great addition to your spaghetti sauce.

1 pound ground pork
1 pound ground beef
2 tsps. Kosher salt
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 tsp. granulated garlic
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
3 stalks green onions, chopped
2 extra large eggs
2 TBSPs. Garlic herb bread crumbs
8 ounces Extra sharp cheddar or mozzarella cheese,  cut into 1/2 inch cubes (bigger or smaller cubes based on the number of meatballs)
Mix all the ingredients in the order listed except the cheese.Form mixture into 2 inch balls. Place meatballs in aluminum foil lined baking sheet.Press one cube of cheese in each meat ball and seal it by pressing the meat around it.

Preheat oven at 400°F.

Bake meatballs uncovered, in the preheated oven for 35 minutes or until meatballs are cooked.

Serve as appetizer with marinara sauce . Or add to spaghetti sauce.

Enjoy and Happy Cooking!

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