Taste the Air-Chilled Difference®

Mozzarella-Stuffed Meatball Hero

by , Chef, Swig Restaurant, Milwaukee, Wisconsin

Mozzarella-Stuffed Meatball Hero
Quick Recipe
Easy Recipe

Makes 8 appetizer-sized sandwiches or 4 regular sandwiches

    • Meatballs
    • 1 pound ground Smart Chicken
    • 1 tablespoon fennel seed
    • 1 teaspoon oregano, dried
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 1 egg
    • 1 cup panko breadcrumbs
    • 8 pieces fresh baby mozzarella
    • Sliced hoagie roll for serving

    Preheat oven to 350°F.

    Combine all ingredients except the mozzarella and hoagie roll; mix together until all of the ingredients are evenly distributed. Form 2- to 3-ounce meatballs with the chicken mixture. Take the mozzarella one piece at a time and form the chicken meatballs around the mozzarella, making sure each is sealed well. Place meatballs on a lightly greased rimmed sheet pan and bake in the oven until the internal temperature of the chicken reaches 165°F (about 20 minutes).

    Place the meatballs on a sliced hoagie roll and top with pomodoro sauce (recipe follows) and shredded mozzarella. Place back in the oven for 4 to 6 minutes until bread is crispy and cheese is melted.

      • Pomodoro Sauce
      • 2½ tablespoons olive oil
      • 6 cloves garlic, thinly sliced
      • 3 (28-ounce) cans chopped tomatoes
      • 2½ teaspoons sugar
      • 2½ teaspoons kosher salt
      • 1 small bunch fresh basil, thinly sliced

      In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes and basil, bring to a simmer, and cook until thickened slightly (about 15 minutes). Stir in sugar and season with salt to taste.

      Pairing: Cabernet