Mozzarella-stuffed pizza meatballs

Mozzarella-stuffed pizza meatballs

Oh my God! Sometimes I blow my own mind! These meatballs are really good.

Since going on this gluten-free diet five years ago, I have really missed pizza more than anything else. And gluten-free pizza just isn't the same. But here is an alternative that might satisfy your pizza withdrawal symptoms.

2 lbs ground beef

1 10-oz. jar of Classico brand sun-dried tomato pesto

2 Tablespoons of tomato paste (optional)

garlic powder (about a teaspoon or to taste)

dried or fresh basil (about a teaspoon or to taste)

salt (about a teaspoon or to taste)

2-3 Tablespoons of grated parmesan

10-15 cubes of mozzarella (one per meatball)

Mix 2 pounds of raw hamburger in a bowl with a 8.1-oz. jar of Classico brand sun-dried tomato pesto. Add a couple of tablespoons of tomato paste if you like it more tomato-y and some garlic powder, salt, and basil to taste. Add about 2 tablespoons of grated parmesan. Mix with your hands and make 2-3 tablespoon-size meatballs. Use your finger to make a hole in each meatball and insert a mozzarella cube. Then close the meat tightly around the cheese. Brown the meatballs in a frying pan over medium heat, then put in the oven for about 10-15 minutes on 350 degrees. Serve with marinara sauce for dipping.