If ever you find that you’re at war with yourself over what to eat, don’t fret, noooo… just do what I do and mash up every craving you could possibly have into one mind-blowing creation that will leave you surprisingly satisfied in the best way ever.
It’s true. Food mash-ups are as close as most of us will ever get to “having our cake and eating it too”.. (a saying I never really understood tbh..lol) Anyway, here we are, with the result of my food craving – mental
And by result, I mean a juicy meaty meatball, succulently stuffed with a tender, cheese-filled, perfectly plump, ravioli! That’s right, I couldn’t decide between the two so … here we are.
Each seasoned meatball is tender, and adorable, as they proudly show off their insides. This has got to be one of the easiest, yet most unique and delicious recipes to date! And YES, you can use turkey, chicken, even vegan options for the meatballs and even for the ravioli..the possibilities are endlessly scrumptious! ~Make LOTS!
What you’ll need:
1 lb. lean ground beef… or your choice of protein
ravioli.. one per meatball
1 med./lg. egg
1 cup dry & seasoned bread crumbs.. divided
1/4 cup grated parmesan cheese
2 tbsp. oregano or italian seasoning for topping..optional
oil for frying..either veg or canola
sauce for topping.
In a large bowl, combine the beef, egg, 1/2 cup of bread crumbs, and parmesan cheese..
In a small bowl, combine the remaining 1/2 cup of bread crumbs, and a dash of parmesan cheese (optional)
Now.. start stuffing those meatballs.
Grab approx. 1 tbsp. or so of the meat and work it around one ravioli.. making sure to cover the ravioli as best as you can, however.. if it peeks through a little bit, it only adds character and yummy crispy edges…
Roll the stuffed meatballs into the bread crumb/parmesan mixture…
Make sure that they’re generously and evenly coated…
Now, fry them up a few at a time in the hot (350 degree) oil..
…until they’re evenly golden, and fully cooked through…
Serve them super warm, with some sauce and seasoning to taste! ~Enjoy! 🙂
PRINTABLE RECIPE > Copy/Paste: