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Stuffed Meatballs
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Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery, Virginia Beach, CA
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1 hr 5 min
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Prep:
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20 min
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Cook:
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45 min
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Level:Easy
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Ingredients
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1 pound 80/20 beef
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1 pound 93/7 beef
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5 large eggs
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2 cups seasoned breadcrumbs
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1 cup grated Parmesan
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2 tablespoons dried parsley
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2 teaspoons garlic powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 cup shredded mozzarella
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5 slices spicy capicola, diced
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5 slices sharp provolone, diced
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5 slices Black Forest ham, diced
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5 slices Genoa salami, diced
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Directions
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Preheat the oven to 350 degrees F.
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Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.
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SCALED DOWN RECIPE:This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery, Virginia Beach, CA
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2015 Television Food Network, G.P. All Rights Reserved.
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Read more at: http://www.foodnetwork.com/recipes/stuffed-meatballs-recipe2.print.html?oc=linkback
