Mozzarella Stuffed Venison Meatballs

Flatten each and add a mozzarella ball to the middle of the disk. Stuff the cheese cubes into the meat and reform the meatball around the cheese.

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Italian Meatball Sliders are succulent venison Italian meatballs on sweet white rolls drenched with homemade red sauce and topped with velvety mozzarella cheese.

Mozzarella stuffed venison meatballs. Enclose the mozzarella in meat by folding sides up and over. Add elk burger egg parmigiano-reggiano onion mixture and mix with your hands. Drain mozzarella balls and set aside.

3 oz fresh mozzarella mini balls Bocconcini or any fresh mozzarella torn into small pieces 1 tbsp olive oil 2-3 cups Pasta Sauce of choice I used this leftover pizza sauce I had frozen. Using a ¼ cup scoop form balls of meat. Take elk mixture and begin to form meatballs being sure to add a mozzarella cheese ball in the center of.

Once all ingredients are well mixed pinch off a golf-ball-sized chunk of meat and roll it into a meatball. 1 Teaspoon Hamburger Seasoning. Begin by blending all ingredients except the mozzarella pearls in a glass bowl.

Half Pound Bacon cooked and crumbled. Squeeze milk from bread and place in another larger bowl. Form into 2 diameter meatballs.

8 Ounce Cubed Cheddar Cheese. Mix everything except the cheese chunks into a bowl. Press your thumb into the center of the meatball and place a mozzarella pearl in the center.

This recipe combines the two. The meatballs get stuffed with rich caramelized onions and cheese browned in a cast-iron skillet then simmered in a rich onion gravy and topped with more cheese to finish. Nestle the meatballs into the onion gravy top with more cheese then bake.

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