These mozzarella stuffed meatballs are filled with mozzarella and have become really popular lately and when I make them, I like to use the Albanian Qofte recipe (one of two that I use!) and ingredients. I love having opportunities to get my slow cooker out and I feel this recipe is much better cooked in this way, but alternatively can also be cooked in the oven. Mozzarella stuffed meatballs are really easy to make and can be made ahead of time during the day.
Mozzarella Stuffed Meatballs (Mocarela Mbushur Qofte Mish Gengji)
Serves 4 People
Cooking time: 6 hours 20 Minutes
- 500 grams Lamb Mince
- 1/4 Cup Fresh Parsley (Finely chopped)
- 1/2 Onion (Finely Diced)
- 1 Tsp Garlic Powder
- 1/2 Cup Breadcrumbs
- 1 Egg
- 1 Tbsp Milk
- 1/2 Mozzarella ball (cubed)
- 2 Jars Meatball or Pasta Sauce
- Salt and pepper
Flatten the mince out on a large surface or in a large dish.
Sprinkle the onion, parsley, garlic powder, bread crumbs, salt and pepper over the top.
Crack the egg over the middle and add the milk.
Mix and kneed together until a soft pate is formed into one big ball.
break into 10 equal balls and roll – push one piece of mozzarella into the middle and roll again to ensure it cannot be seen and is completely covered with the pate.
Add a layer of sauce into the bottom of a slow cooker or a casserole dish, then add the 10 stuffed meatballs on top.
Add another layer of sauce over the stuffed meatballs ensuring all covered.
Cover with a lid and cook for 6 hours high or 3 hours 180 degrees depending on cooking method.
You can make different textures by using different mince – swap lamb for beef to create different textures, or try adding mint to the lamb – it’s delicious!