Mozzarella Stuffed Meatballs | मोज़्ज़रेल्ला स्टफ्ड मीट बॉल्स | Sanjeev Kapoor Khazana

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still being melty.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option with a cheesy flavor.

Heat a pan and add a little oil and cooking butter, letting it melt.

Add chopped onions and a pinch of salt, sautéing for a minute until they are pink and translucent.

Add finely chopped garlic and sauté for 30 seconds until the raw garlic smell is gone.

Add chopped tomatoes and cook for a minute until they are slightly soft.

Add tomato puree to the pan for desired sourness.

Mix in red chili flakes, oregano, and a little sugar or honey for balance of flavors.

Adjust the consistency of the sauce with some water and cover it.

Cut mozzarella cheese into tiny cubes for stuffing.

In a bowl, add chicken mince and breadcrumbs, followed by a small quantity of chopped onions for crunch.

Add garlic and fresh chopped parsley, seasoning with salt to taste.

Mix everything together with hands until nicely combined and not sticking to hands.

Take small portions of the mixture, roll them into meatballs, stuff mozzarella cheese inside, seal, and roll again.

Heat oil in another pan, add the meatballs, and sear until nice and golden brown.

Switch back to the sauce and let the meatballs absorb the sauce for a minute without further cooking.

Switch off the flame and serve the meatballs garnished with mozzarella cheese on top and a sprig of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens