Ingredients
2lbsground beef,or turkey
1tbspolive oi,if using turkey
½onion,finely chopped
1egg
½cuppanko bread crumbs
½cupParmesan cheese,fresh grated
¼cupparsley,chopped fresh flat-leaf
2tbspbasil,fresh or 1 tsp dried basil
2tspground black pepper,fresh
¾lbmozzarella,fresh cut into small cubes
1onion,chopped
4clovesgarlic,minced
2tbspolive oil
28ozwhole tomatoes with juice,canned
28oztomatoes with juice,canned, diced
½tspwhite sugar
1bay leaf
6oztomato paste
2tbspparsley,fresh
1tspdried basil
½tspblack pepper
1lemon,for zest only
Preparation
Using a veggie peeler, peel off two very thin pieces of lemon zest making sure only to get the yellow part (not the white).
Heat olive oil in a saucepan over medium heat. Add onion & garlic and cook until soft, about 4 minutes.
Add remaining sauce ingredients. Reduce heat to low, cover and let simmer 1 hour.
Preheat oven to 375 degrees F.
Cut mozzarella into 24 small squares, set aside.
Mix together turkey or beef, olive oil (if using turkey) onion, egg, panko bread crumbs, parmesan cheese, parsley, basil, and pepper. Mix just until combined (over mixing will create tough meatballs).
Divide meat into 24 even pieces. Wrap each piece around a piece of cheese.
Roll into a ball ensuring all of the cheese is completely covered by the turkey mixture.
Place on a pan lined with parchment paper. Bake 30 minutes.
Remove meatballs from the oven, stir into the sauce and let simmer an additional 20 minutes.
