Signature Dish

As a cook and food obsessed maniac, I am often asked, "What's your signature dish?" or "What is your cooking style?" That question stumps me every time.  I literally cook everything, I don't really have a particular style and I don't typically cook one dish repeatedly as my "signature dish."  I consider myself a MacGuyver in the kitchen - that's my style.  I create dishes based on the ingredients in my house and what's in season.  However, I always have the makings for my Meeshballs.  Keep reading to find out what's in a Meeshball!

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Hangry Timer: 1 1/2 hours

The Number One Thing I Love To Make And Eat Are My Mozzarella Stuffed Meatballs.  My Name Is Michelle, I Acquired The Nickname Meesh In High School, So... Meeshballs.


What You Need:

2 lbs. Ground Beef - 80/20
1 cup Italian Seasoned Bread Crumbs
1 cup Parmesan Cheese, shaved
1/2 Yellow Onion, diced
1 Extra Large Egg
1/4 cup Warm Water
Crushed Red Pepper Flakes, to taste
2 tsp. Kosher Salt
1 tsp. Pepper
Mozzarella Cheese
1 Tbsp. Olive Oil
1 Tbsp. Butter

2 Tbsp. Olive Oil
1/2 Yellow Onion, diced
2 cloves Garlic
1 cup Red Wine
1 28 oz. can San Marzano Whole Plum Tomatoes, crushed with your hands
1 14.5 oz. can Diced Tomatoes (I like the kind with green chiles)
2 Tbsp. Fresh Basil, chiffonade
2 tsp. Salt
1 tsp. Pepper

What To Do With It:

Gently mix all of the meatball ingredients together except the mozzarella, oil and butter.  Mix until all of the ingredients are just combined; over-mixing will make the meatballs dense. 

Form meat mixture into balls by using the palm of your hand as a guide.

Using your thumb, create an indent into the middle of the ball to form a well.  Fill the well with mozzarella cheese (shredded, whole, bocconcini-- any will work),  and close up the ball. 

Continue this process until the meat mixture has all turned into Meeshballs.

In a dutch oven or heavy bottom pot, heat the oil and butter over medium high heat. 

Place the meatballs in an even layer on the bottom of the pot and brown all sides of the balls - you may have to do two batches.*  Once the balls are browned, transfer them to a paper towel lined surface, they will finish cooking in the sauce.

Heat the olive oil over medium heat in the same pot that you browned the meatballs in.  Once hot, sauté the onion and garlic until translucent.  Add the wine and scrape up all the yummy browned bits from the bottom of the pan and add a little salt and pepper.

Bring the wine to a boil and let it reduce by 1/3.  Add the tomatoes, basil, salt and pepper.  Stir and reduce heat to a simmer. 

Place the meatballs in the sauce so that all of the balls are covered, you can stack them if necessary. 

Cover the pot and cook the meatballs for 20-30 minutes. Serve with your favorite pasta or on some garlic bread for a Meeshball sub. Top with more Parmesan cheese and dive into the cheesy-gooey comfort food that fills my heart, soul and stomach with joy.


That's-a Cheesy Meat-a-ball!

Cost: $13
Feeds: 6

**Hangry District Tip: An alternative to browning meatballs in a dutch oven is to bake them on a sheet tray lined with foil at 400º F for 15 minutes. Then place them in the pot with the sauce until the sauce is heated through.


Even Louie gets HANGRY for mom's Meeshballs! Look at him lick his lips! =^. .^=