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Caprese Meatballs

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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Tomato, basil and cheese can transform ho-hum meatballs into an Italian classic. This easy recipe requires only 15 minutes of prep time.
By Sarah Caron
Updated Feb 23, 2012
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Ingredients

  • 1 1/4 lb ground beef
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 1/4 cup finely chopped dry-pack sun-dried tomatoes
  • 1/4 cup diced fresh mozzarella (1 oz)
  • 1/4 cup finely chopped fresh or 1 tablespoon dried basil leaves
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher (coarse) salt
  • 1 egg, slightly beaten
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 375°F. Line 15x10x1-inch pan with nonstick foil.
  • 2
    In large bowl, mix all ingredients just until combined. Shape mixture into 12 (2-inch) balls. Place in pan.
  • 3
    Bake 25 to 30 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.

Tips from the Betty Crocker Kitchens

  • tip 1
    These meatballs are great served alongside hot pasta with a sprinkle of shredded provolone and drizzle of olive oil.
  • tip 2
    For party-size meatballs, shape into 1-inch balls and bake about 15 to 20 minutes.

Nutrition

Nutrition Facts are not available for this recipe
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