Italian Meat Bowls

Ingredients:

• 1/3 cup milk
• 1/2 cup Italian breadcrumbs
• 2 cloves garlic, grated
• 1 large egg, lightly beaten
• 3/4 tbsp. grated parmesan
• 450 g ground beef (20% fat)
• 170 g semi-skimmed mozzarella, cut into 24 cubes
• 0.5 cups of finished marinara sauce
• 0.5 tsp dried oregano
• 1/4 tsp red pepper flakes
• Special equipment: tin for 24 mini muffins

Preparation:

1. Combine milk and 1/4 cup breadcrumbs in a large bowl and let sit for 5 minutes. Add garlic, egg, 1/2 cup Parmesan, and 1 teaspoon salt. Mix with your hands, distributing the ingredients evenly. Add ground beef and mix.
2. Scoop 1 heaping tablespoon of the meat mixture into each 24 muffin cups. Press into the center with your finger to create meat cups. Place 1 cube of mozzarella in each cup. Cover with plastic wrap and freeze until completely set, about 2 hours. You can also make this the night before and leave it in the freezer.
3. Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C). Place the rack on a rimmed baking sheet and spray generously with cooking spray. Place the remaining 1/4 cup breadcrumbs in a small bowl.
4. Using a small spatula or butter knife, remove the frozen meatballs from the muffin tin. Roll the outside of each bowl in breadcrumbs to coat completely and place on the prepared wire rack. Add 1 teaspoon of marinara sauce to each bowl. Combine the oregano, red pepper flakes, and the remaining 1/4 cup of Parmesan cheese in a small bowl and sprinkle the mixture over each meatball.
5. Bake, rotating the pan halfway through, until the meat is cooked through and the breadcrumbs are crisp, 15 to 20 minutes.