Italian Meat Bowls Recipe

Level: Intermediate
Yield: 8 to 12 servings (24 pieces)
Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings)
Calories: 255 | Total Fat: 17 g | Saturated Fat: 7 g | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugar: 2 g | Protein: 18 g | Cholesterol: 70 mg | Sodium: 376 mg
Total: 2 hr 40 min (includes freezing time)
Active: 40 min

Imagine crafting irresistible, bite-sized meatball cups oozing with gooey cheese and tangy marinaraperfect for game day or family gatherings! These clever handheld treats are shaped using a mini muffin tin for that fun, portable form. Craving gluten-free? Swap in gluten-free breadcrumbs and dive into the fun.[1]

1/3 cup whole milk
1/2 cup Italian breadcrumbs
2 cloves garlic, grated
1 large egg, lightly beaten
3/4 cup grated Parmesan
Kosher salt
1 pound 80 percent ground beef
Nonstick cooking spray, for the rack
6 ounces part-skim mozzarella, cut into 24 cubes
1/2 cup prepared marinara sauce
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper

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Special equipment:

A 24-cup miniature muffin tin

Mix the milk and 1/4 cup of the breadcrumbs in a large bowl; let sit for 5 minutes to soak up that flavor. Stir in the garlic, egg, 1/2 cup of the Parmesan, and 1 teaspoon salt. Get hands-on: blend thoroughly, then add ground beef and mix just until combineddon't overwork it for juicy results!
Scoop rounded tablespoons of meat mixture into each muffin tin cup. Press into bottoms and sides to form adorable bowls. Nestle 1 mozzarella cube in each. Cover with plastic wrap and freeze until firm, about 2 hours (prep ahead for stress-free entertaining!).
Position oven rack in upper third; preheat to 450F. Set a cooling rack over a rimmed baking sheet and spray with nonstick spray. Place remaining 1/4 cup breadcrumbs in a small bowl.
Gently pop frozen meat bowls from tin using a small offset spatula or butter knife. Roll exteriors in breadcrumbs for that irresistible crunch, then arrange on rack. Spoon 1 teaspoon marinara into each. Mix oregano, crushed red pepper, and remaining 1/4 cup Parmesan; sprinkle generously atop each bowl.
Bake, rotating sheet halfway, until meat is cooked through and breadcrumbs golden-crisp, 15 to 20 minutes. Serve hot and watch them disappearpure crowd-pleasing bliss!