- Preheat oven to 350°
- Cut block of mozzarella in half. Using a box grater, shred one half of cheese; set aside. Cut the other half into twelve cubes; set aside. In a large mixing bowl, combine ground beef and next eight ingredients. Combine until all ingredients are thoroughly incorporated. Shape mixture into 12 (3-inch) balls. Press 1 cheese cube into center of ball, sealing it inside. Repeat for remaining 11 meatballs.
- Heat butter and olive oil in heavy bottom skillet or cast-iron pan over medium heat. Gently place meatballs into pan, just to brown on each side, about 1 minute on each side. Once brown, remove and place on paper town lined baking sheet or plate to drain off excess fat.
- Spray 12 regular size muffin cups with cooking spray. Unroll pizza dough per package directions. Using a 3-inch round cutter, cutout 12 rounds of pizza dough and press each firmly into bottom of each cup well. Dough will not cover sides completely. Place 1/2 tablespoon of marinara sauce in each muffin cup, top with 1 meatball, another 1/2 tablespoon of sauce and sprinkle of shredded mozzarella cheese. Repeat for remaining 11 meatballs. Bake on middle rack for 25-30 minutes, or until cheese is bubbly and browned. Remove from oven and garnish with fresh parsley. Serve immediately.
Yield is 12 meatball cups.
Source of recipe: Rebecca Egsieker, The Dairy Chef