Big Ass Burrata Stuffed Meatballs

August 30, 2016

Big Ass burrata Stuffed Meatballs (pork, beef, and burrata slow cooked in sauce on the stovetop)| Sarcastic cooking

Is this title appropriate? Mom, I know you are already saying, “No.” If I offend, I apologize. I just couldn’t think of more appropriate descriptive terminology for these meatballs. Speaking of big ass, I started running. Some of you that know me, probably just dropped dead. Somebody do CPR on my close friends, because I speak the truth. I don’t know if it will last but I am giving it a go. Me telling all of you about it is kind of like me holding myself accountable.

So, give it a week or two and somebody ask me again, if I am still running.

It all started when I wanted a giant meatball and big plate of noodles. Ha. Just kidding. It actually started unintentionally. I was at the park with the kiddos, minding my business when all of a sudden some scary looking storm clouds rolled in. I din’t think much of it because honestly, if Andy and Jack last an hour at the park, I am shocked. Lo and behold, downpour.

Burrata Stuffed Meatballs | Sarcastic Cooking

First off, thank God I had the double stroller with two little canopy’s/shades/awnings (?) whatever those are called to cover up the boys. Second off, I normally rock some suuuuper flattering Birkenstock sandals to the park but on this day I was wearing running shoes.

The rain came in fast. Of course, my headstrong darling dear did not want to come to me when I shouted to get in the dang stroller. He actually ran the opposite direction. I loaded Jack up and then ran after Andy, cursing under my breath, hoping the rain would stop. I started briskly walking away from the park, dreading the four block walk home. In the rain. When all of a sudden, the rain let up.

Hallelujah!

After a week of everybody being sick, this is finally a sign we are in the clear.

Ha!

NOT!

Another bout of cold rain started up. It was coming down hard at a nice angle, right into the stroller. Ugh! My mom instincts kicked in and i just started running. I am making this sound way more dramatic than it actually was hahah. I sprinted, jiggly post pregnancy body and all, the whole way home. Andy was laughing and thought it was funny to go fast. Oh! I forgot to mention I had the laziest dog in the universe, Weezer, with me. He was safely stowed in the basket beneath the stroller because this run would have killed him.

Big Ass Burrata Stuffed Meatballs | Sarcastic Cooking

You know what?

I got home and didn’t want to die!

So, I did it again the next day, and the next day. I actually was sad when I couldn’t go for a run. It has been a week now. I am hoping I can keep it up while it is still nice out. Yesterday I ate giant meatballs. I didn’t run, I did walk though. Today, it rained and I ate ice cream. So tomorrow I really have to get back out there or else like most of my exercising whims this will fizzle out.

Was this the right topic to discuss when pictures of big ol’ fatty meatballs are staring back at you? Did I derail your workout plans too? Sorry.

Next week I will make a salad or something… maybe.

Big Ass Burrata Stuffed Meatballs

Big ass flavorful meatballs stuffed with gooey burrata cheese.
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12 Meatballs

Ingredients

  • 1 1/2 lbs Lean Ground Beef
  • 1 lb Ground Pork
  • 1 Egg lightly beaten
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Breadcrumbs
  • 1/4 Cup Grated Parmesan
  • 2 Cloves Garlic grated
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Dried Thyme
  • 1/2 Teaspoon Dried Basil
  • 8 Ounces Burrata in water drained
  • 26 Ounce Jar Favorite Tomato Sauce/Marinara
  • Mozzarella Cheese for topping

Instructions

  1. Combine meats, egg, tomato paste, breadcrumbs, parmesan, and spices in a large mixing bowl. Use your hands to gently mix the ingredients all together.
  2. Line a large baking sheet with foil. Take about a 1/3 cup scoop of the meat mixture, roll it into a ball, and then place it on the baking sheet. You want to try and portion out 12 meatballs. Cover the meatballs in plastic wrap and refrigerate for at least an hour.
  3. After an hour, remove the baking sheet from the fridge.
  4. Cut each ball of burrata into sixths.
  5. Gently press each meatball into a flat circle, about 1/4 inch thick. Take one piece of the sliced burrata and place it in the center. Fold the sides of the meatball up and then curve them arounf the cheese. Don't press too hard, you just want to make sure all the cheese is sealed inside. Place the completed meatballs on the baking sheet again.
  6. Heat about 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or cast iron pan over medium high heat. Add the meatballs to the hot pan. Cook for about 10 minutes turning until each side is browned.
  7. Add the sauce, reduce heat to medium/low, and cover with a lid. Simmer the meatballs for about 12-15 minutes until cooked through.
  8. Remove the lid, remove from heat, and add more cheese as a garnish. Serve over pasta, polenta, or all alone.
  9. To reheat, add to sauce and cook over low for about 10 minutes.

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