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1
In a large bowl, combine lamb, pork, eggs, milk, Worcestershire sauce, breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt and black pepper.
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2
With clean hands or a large, heavy spoon, mix ingredients together until combined.
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3
If mixture is too wet to form meatballs, add more panko until it is easier to handle.
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4
Take 2 to 3 tablespoons of meat mixture and roll into a ball.
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5
Push a piece of mozzarella into center.
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6
Wrap meat around mozzarella tightly and then place on a baking sheet lined with parchment paper.
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7
Repeat this step for the rest of the meat.
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8
Cover meatballs with plastic wrap and place in the fridge for 20 minutes.
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9
Preheat oven to 375 degrees F.
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10
Once meatballs have chilled, heat canola oil in a large oven-safe skillet over medium-high heat.
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11
Add meatballs, and brown on all sides, about 2 minutes per side.
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12
Pour in marinara sauce, making sure to partially coat meatballs.
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13
Cover skillet with a lid or foil and place in oven to finish cooking meatballs, about 2530 minutes.
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14
While meatballs are baking, bring a large pot of salted water to a boil.
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15
Add spaghetti and cook until al dente, about 810 minutes.
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16
Drain and set aside.
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17
Serve spaghetti with meatballs and sauce on top.
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18
Add slices of fresh burrata on top if desired and sprinkle with fresh basil and Parmesan cheese.
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19
Serve immediately and enjoy!
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20
Note: For the mozzarella, make sure you buy the processed mozzarella that you find in block form.
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21
Fresh mozzarella would be very difficult to handle in this situation.
