Traditional recipes

Would You Try A Spicy Seafood-Flavored Cheese Ball?

Would You Try A Spicy Seafood-Flavored Cheese Ball?

Would you ever put these two flavors together?

Utz is spicing up the plain old cheese ball with zesty Chesapeake Bay seasoning for a summertime snack they’ve dubbed the Crab CheeseBall. We did a double-take when we first heard about these, but since Utz uses actual white cheddar in the recipe, we thought the flavor could be reminiscent of a cheesy crab dip.

How do they really taste? It’s a divisive flavor combo that surprised—and stumped--adventurous foodies and picky eaters alike.

“They’re very light, they are very cheesy, and they melt right in the mouth,” said one Chew on This taster.

“I don’t know. It tastes weird,” said a younger taster.

“Not everyone likes the crab flavor,” said another.

Chesapeake Bay seasoning typically includes a complex blend of salt, paprika, mustard, ancho, celery, black and red pepper, dill, caraway, allspice, ginger, cardamom, thyme, bay, mace, cinnamon, savory and cloves. Old Bay—which is owned by spice giant McCormick-- is the best known brand of this signature spice mix which is most often used to flavor freshly steamed crabs.

Utz has been making a crab seasoning flavored chip since 1983 and, even though it’s available nationwide, many tasters uninitiated with the flavor couldn’t quite place it while tasting the crab cheeseball. In case you’re wondering, the snacks don’t actually contain any seafood-- but they are gluten free.

“What is this? It’s spicy and cheesy…I like it but mostly just because of the cheese,” concluded one taster.

“I literally can’t stop eating these,” said another.

So can the Crab CheeseBall unseat the plain old standby? You’ll probably just have to taste one for yourself.

  • World’s most bizarre Oreos
  • Taco Bell sued for allegedly discriminating against deaf customer
  • Chow down at Cleveland's best restaurants
  • The truth about baby corn
  • Internet bashes Trump’s vice presidential pick Mike Pence for eating at Chili’s

Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Spicy Mozzarella-Stuffed Meatballs

What could be better than a big, fat, juicy meatball?

A big, fat, juicy meatball stuffed with melty mozzarella cheese, that’s what.

I’ve always preferred my meatballs smothered with melted cheese, because everything is better with cheese, right? In this case, though, the cheese is hidden inside. At first glance you wouldn’t even know it’s there, but then you cut into the extra large meatball and, surprise! Just look at that melty mozzarella goodness.

We used a mix of ground beef and pork, with plenty of garlic and chopped fresh basil and parsley for flavor and fresh breadcrumbs for texture and structure (fresh breadcrumbs will result in a much moister meatball than packaged breadcrumbs which are usually very dry.)

When mixing your meatballs, you don’t want to compact the mixture too much. Think of it more like ‘folding’ rather than mushing or stirring to preserve some of the fluffiness of the ground meat. This will result in a lighter, fluffier texture and ultimately a better meatball. The same when you are forming your balls: shape it, but don’t squeeze it.

Getting the cheese inside the meatball is actually quite easy. You want to use small balls of mozzarella, or cut a larger ball into approximately 1-inch chunks. Portion out a large scoop of your meat mixture (I use this large cookie scoop, or about 2 ounces of meat). Push your thumb into the meatball, and then press the mozzarella ball into the center. Form the meat around the cheese, sealing it in completely.

While the meatballs are moist and flavorful on their own, the sauce is really what takes this dish from delicious to simply fabulous, and which sauce you use makes all the difference. We used the NEW Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, made with chunky tomatoes, carrots, celery, onions, red chili flakes, cayenne pepper, garlic and basil. The hearty, rustic texture of the sauce and bold spice is the perfect vehicle for serving these meatballs.

Unlike most jarred marinaras which I often feel the need to “doctor up” with additional vegetables and seasonings, the Rustic Cut sauce is perfect right out of the jar. You can see the large pieces of crisp vegetables and flavorful herbs right in the sauce. It’s as close to homemade, in terms of flavor, texture, and overall taste as I’ve found.

This recipe makes about 3 servings, slightly more/less depending on if you serve the meatballs on their own or on the side of a filling salad or pasta. If you double the recipe you’ll want to brown the meatballs in batches or in two separate pans (overcrowding the pan will prevent the meatballs from fully browning). Basically, you should be able to fit the meatballs into the pan without touching one another.

Unlike most meatballs that are a topping for spaghetti or an appetizer, these meatballs are the main event. Two were more than enough to fill me up, while Taylor managed to eat 3 before patting his belly with a satisfied sigh.

Be sure to check out the full collection of Bertolli Rustic Cut sauces now available in stores near you!


Watch the video: Gumball. Darwins Potato Diet. The Potato. Cartoon Network (November 2021).