Walking Stuffed Meatball Cones
Cheesy mozzarella-stuffed meatballs baked in marinara and loaded into crusty bread — Caterina's ultimate Italian-American handheld comfort food.
Servings: 6 sandwiches
Equipment
- Reynolds Kitchens Unbleached Parchment Paper Roll
Ingredients
For the meatballs
- 2 lb Omaha Steaks ground beef
- 2 eggs
- 1/2 cup parsley chopped
- 5 garlic cloves minced
- 1/2 cup Italian style bread crumbs
- 1/2 cup parmesan cheese grated
- 1/2 cup romano cheese grated
- 1.5 tsp beef bouillon
- 1/4 cup whole milk
- 1 tsp salt
- 1 tsp pepper
- 12 pieces cubed mozzarella
For the assembly
- 3 cups marinara sauce
- 1/2 cup parmesan cheese grated
- 2 cups mozzarella cheese grated
- Parsley for garnish
- French bread or any bread of your liking
Instructions
- Preheat oven to 400°F. Line a large 9x13 baking sheet with parchment paper or foil.
- Mix together all ingredients under "for the meatballs" except the cubed mozzarella. Once thoroughly combined, with wet hands (to prevent sticking), roll meatballs (you should have 12 larger meatballs). Indent a spot in the middle of each meatball, place a piece of cubed mozzarella inside and re-roll. Place on prepared baking sheet.
- Bake for 25 minutes. Remove from the oven and pour marinara sauce over the meatballs, then add parmesan and mozzarella cheese. Broil for 2-3 minutes or until cheese is melted. Top with parsley.
- Assemble each walking stuffed meatball cone by removing the soft inner part of a 6" loaf. Load the loaf with 2-3 meatballs each and plenty of sauce and cheese. Enjoy!
Nutrition
Calories: 642kcal | Carbohydrates: 18g | Protein: 52g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 2380mg | Potassium: 976mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 16mg | Calcium: 648mg | Iron: 6mg