Simple Sundried Tomato Meatballs Recipe With Fresh Mozzarella by Donna John

Sundried tomatoes pack so much flavor into these moist meatballs. The oil from the sundried tomatoes jazzes up jarred pasta sauce and fresh mozzarella is the creamy topping to this fabulous Italian dinner. The meatball recipe is one you'll want to make again and again.

To make these moist homemade meatballs you will need ground beef, ground pork, an egg, breadcrumbs, sundried tomatoes in oil, garlic, Parmesan cheese, tomato paste, fresh oregano, fresh basil, a jar of your favorite spaghetti sauce and fresh mozzarella cheese.

Serve these juicy, melt-in-your-mouth Italian meatballs and sauce over your favorite pasta for dinner. We like them over spaghetti noodles with a salad and garlic bread.

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Cuisine: Italian
Prep Time:10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1 egg
• 1/2 cup fresh breadcrumbs (see Recipe Notes)
• 1/2 - 1 jar (7.5 ounces) sundried tomatoes in oil, chopped (reserve the oil)
• 4 cloves garlic, chopped
• 1/2 cup freshly grated Parmesan cheese
• 4 tablespoons tomato paste
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped basil

Sundried Tomato Sauce

• 1 jar of your favorite spaghetti sauce
• 1 - 2 tablespoons reserved sundried tomato oil
• fresh mozzarella cheese balls

Helpful Products

• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Rubber Spatula
• Mixing Bowl
• Grater
• Airtight Containers
• Pasta Pot
• Pasta Bowls
• Pepper Grinder
• Colander
• Wooden Spoon

Recipe Notes

• I grated two slices of sandwich bread with a cheese grater to my breadcrumbs.

• If you only use half the jar of sundried tomatoes for your meatballs, save the other half to use in another recipe or throw them into a spring mix salad or pasta salad.

• This recipe makes a lot of meatballs, so freeze some for another time. Freeze them in muffin tins then pop out and put into a plastic freezer bag.
  

Here’s how to make it:

1. Combine the ground meats, egg, bread crumbs, chopped sundried tomatoes, garlic, tomato paste, Parmesan cheese, oregano, basil, salt and pepper. Mix well. Shape into meatballs.
2. Heat about 1 tablespoon of the reserved sundried tomato oil in a skillet. Cook the meatballs until well browned on all sides. Remove meatballs and drain fat from the pan.
   
3. Add the spaghetti sauce and 1 to 2 tablespoons of the reserved sun-dried tomato oil. Put the meatballs back into the skillet. Simmer on low until meatballs are cooked through, about 15 to 20 minutes.
   
4. Top with the fresh mozzarella and cook until melted, or pop under the broiler for a few minutes. Serve over hot pasta or zoodles with additional grated Parmesan cheese.
   
   
   

Nutrition Facts Per Serving

Calories: 665

Total Fat: 34.5g

Saturated Fat: 12.6g

Cholesterol: 179mg

Sodium: 1993mg

Total Carbohydrate: 48.4g

Dietary Fiber: 9.7g

Total Sugars: 34.4g

Protein: 42.9g

Vitamin D: 6mcg

Calcium: 131mg

Iron: 8mg

Potassium: 1347mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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