I really can’t believe I didn’t think of this sooner, but boy, am I glad I finally did.

The meatballs themselves couldn’t be simpler—just beef, garlic, parsley, egg, salt and pepper, encircling cubes of creamy mozzarella. All they need is a few minutes in the oven and they’re ready to go. Serve with toothpicks as an appetizer, over pasta, or in warm tomato sauce with shaved Parmesan on top, as a main course.

• ingredients
• 1 lb lean ground beef $3.50
• 4-5 cloves garlic, chopped Pantry
• 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
• 1 egg, lightly beaten $1.50 for 12
• 1/2 tsp each salt and pepper Pantry
• 4 oz. mozzarella, cut into 3/4” cubes $3.50 for 8 oz.

Total Cost of Ingredients: 9.50

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine beef, garlic, parsley, egg, salt and pepper. Use hands to combine well.

Shape mixture into 14-15 2” balls and press one cheese cube into each ball, sealing it inside.

Arrange stuffed balls on an ungreased baking sheet and bake for 10-12 minutes, until lightly browned. A bit of cheese may ooze out the sides—this is fine.

Serve meatballs on their own or in warm tomato sauce.

Makes 14-15 meatballs (usually serves 3-4).