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We have clearly determined I am a meatball aficionado. With all of the unfortunate, quite comical NOW, events of Wednesday night’s Meatball Preview Party, I just didn’t feel my meatball craving had been completely satisfied. So I made these. Because why not? And NOW…you can enjoy this meatball craziness in your own kitchen!

Have a saucy and sassy weekend y’all!


Mozzarella Stuffed Meatballs in Cabernet Marinara


  • 1 lb. ground beef
  • 1 lb. ground Italian Sausage
  • 1 cup breadcrumbs
  • 2 tbsp. fresh Basil leaves, chopped
  • 2 tbsp. fresh Oregano, removed from stem
  • 1 tsp. Fennel seed
  • 3 eggs
  • 3 cloves garlic, minced
  • 1/2 lb. mozzarella, cubed
  • olive oil
  • salt & pepper to taste

Cabernet Marinara

  • 1/2 cup Vidalia or sweet onion
  • 3 cloves garlic, minced
  • 1 cup GOOD red wine, dry is best
  • 1 box crushed tomatoes
  • 2 fresh tomatoes, seeded & diced
  • 1 small handful fresh Basil, chopped
  • 3 sprigs Fresh Oregano, stems removed
  • 3 sprigs fresh Thyme, stems removed
  • 1 tsp. fennel seed, crushed
  • 1 tsp. sugar
  • salt & pepper to taste
  • 2 tbsp. olive oil

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Combine all ingredients for meatballs in a large bowl. Mix with hands until all ingredients are incorporated, making sure not to over mix. Over mixing will result in a tough meatball. Using a cookie scoop, scoop meat. Place one cube of mozzarella into each scoop and form meat around the cheese into a ball. Set aside. When all meatballs are formed, brown in a large skillet with 1/2″ heated oil. Place on a paper towel to drain.

To make the sauce, add olive oil to skillet. Add onion and saute until caramelized, about 7 minutes. Add garlic and continue to cook another minute. Add wine and bring to a boil. Reduce heat to medium and allow to reduce wine by 1/2. Add remaining ingredients. Reduce heat to simmer and allow to cook for 30 minutes.

Pour the marinara in a large skillet and add meatballs. Continue to simmer for another 20-30 minutes or until meatballs are thoroughly cooked.

Serve with pasta and top with grated hard cheeses, or on a hoagie roll for meatball subs.

* If you prefer a baking method, bake meatballs at 400 for about 20 minutes, or until there is no longer pink in the center. Then allow to simmer in the marinara for about 5-7 minutes. *

Life is too short to eat ugly food y’all.