Stuffed Meatballs with Marinara
Stuffing meatballs with cheese is easy. But keeping them stuffed? That’s a different story.
Why This Recipe Works
To prevent the cheese from oozing out of this take on classic meatballs, we modified the panade to use only panko bread crumbs (eliminating any dairy) to keep the meatballs firm enough to hold the cheese in. Next we altered the cooking technique by browning the meatballs and then poaching them in a simple marinara sauce. Finally we chose string cheese instead of a block for easy, even portioning for each meatball.