Recipe by Glutton
I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!
- 1 1⁄2 lbs ground beef
- 1 1⁄2 lbs ground pork
- 1⁄3 cup milk
- 1 cup breadcrumbs
- 1⁄3 cup fresh parsley, minced (save some for garnish)
- 3 large eggs, lightly beaten
- 3 garlic cloves, minced
- 1 3⁄4 teaspoons kosher salt
- 1⁄2 teaspoon ground pepper
- 1⁄3 lb mozzarella cheese or 1⁄3 lb provolone cheese, cut into 1/2 inch cubes
- olive oil (for frying)
- 48 ounces tomato sauce (use premade or make your own)
- grated parmesan cheese, for serving
Directions See How It's Made
- In a large bowl, combine the milk and bread crumbs.
- Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
- Mix ingredients briefly with hands.
- Form into 2 inch balls.
- Seal cheese cube into center of each meatball.
- In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
- Transfer meatballs to tray (lined with paper towels).
- Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
- Add meatballs, cover and reduce heat to medium-low.
- Cover, simmer for 30 minutes.
- Uncover and cook for 10 minutes more.
- Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.