Ingredients

The following ingredients have 4 Servings
  • 1.25 lb ground beef
  • 1 egg
  • 1/3 cup bread crumbs
  • 1/4 cup minced onion
  • 3 garlic cloves (pressed)
  • Salt
  • Fresh cracked black pepepr
  • 16 oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tsp garlic powder
  • salt
  • 1 cup shredded mozzarella cheese
  • 2 tbsp canola oil for cooking
  • 1 medium Vidalia onion (finely diced)
  • 1 large bell pepper (red or yellow, finely diced)
  • 1.25 cups marinara sauce
  • 1.25 cups shredded mozzarella
  • 1 tsp dried oregano

Instruction

  • Beat cream cheese, mayo, sour cream, salt, and garlic powder until all smooth and combined well. Fold in 1 cup of shredded mozzarella cheese. Set aside.
  • Combine all the ingredients for meatballs in a mixing bowl. Mix very well. 
  • Roll small meatballs that are about 1/2 an inch in diameter or even smaller if you wish. They need to be bite-sized. Lay the mini meatball on a parchment paper. 
  • Heat up a large pan that is also oven-safe on stove-top, over medium heat.  
  • Add oil to the pan and add diced onion and bell pepper. Saute until softened and starts to brown. 
  • Add meatballs in one even layer. Cover and cook for a few minutes.
  • Flip the meatballs, cover and cook until just done. This won't take long since the meatballs are so small. 
  • Turn off the stove-top and preheat the oven to 375.
  • Take out the meatballs and set them aside. 
  • Spread about 1/2 of the marinara sauce in the bottom of the pan that was used to cook meatballs and veggies. 
  • Spoon cream cheese mixture over the marinara and try to even out the layer. 
  • Spread meatballs and veggies over cream cheese layer evenly. 
  • Spoon remaining marinara sauce over the meatballs. 
  • Spread the 1 1/4 of shredded mozzarella over the top and sprinkle with some dried oregano. 
  • Bake for 10 minutes.
  • Serve with toasted slices of bread, chips, or crackers.