I was contemplating dinner and decided to incorporate the ingredients of a caprese salad into a meatball. So I picked some fresh basil, chopped some tomato, grated some parmesan, added a few other things and realized I was out of mozzarella. Oh well. They were good anyway. My original plan was to cube some mozzarella and form the meatball around it creating a melted, cheesy center when they were baked. I recommend it…it would be delicious.
I served these meatballs with a spiral, brown rice pasta tossed with olive oil, salt, and pepper. I garnished the plates with fresh basil, grated parmesan, and another drizzle of olive oil. My family devoured it. I like how the tomatoes roasted in the meatballs and how light and simple yet beautiful this was. Next time, I will definitely stuff the cheese in them creating more of a twist on one my favorite salads – the caprese.
And as a side note, I’m hosting a family get together/family anniversary party this weekend and planning to make caprese salad on a skewer. We shall see how it turns out! I think it will be a beautiful presentation and a somewhat de-constructed version of the summery salad.
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1 1/2 lbs. ground beef
1/2 c. oatmeal
1/2 onion, finely chopped or grated (I was in a hurry and wished I had chopped it smaller)
1 clove garlic, minced
2 medium tomatoes, diced
1/4 c. fresh basil, chopped
1/2 c. parmesan, grated
1 Tb. olive oil
Salt & Pepper to taste
Combine all ingredients. Shape into 1 – inch meatballs. Bake at 350 degrees for 15-20 minutes or until done. Makes about 35 – 40 meatballs.
*If desired, cube a block of mozarella cheese and form meatballs around the cheese before baking. Bake as directed.