Meatballs with Bocconcini Mozzarella Stuffing

INGREDIENTS:
2 lbs. Ground Chuck (85% Lean)
1 lb. Sweet Italian Sausage, casing removed
6 Eggs
1 Cup Pecorino Romano Cheese, Grated
2 ½ Cups Seasoned Breadcrumbs
¾ Cup Garlic, Minced
¾ Cup Fresh Parsley, Minced
½” Piece of Bocconcini Mozzarella per Meatball

DIRECTIONS:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the mozzarella in the middle of each meatball, making sure to enclose the filling with the meat. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite tomato sauce, Sunday meat sauce (see recipe), or they can be cooled and frozen at this point.

SECONDI PIATTI: CARNE E PESCE - MEATBALLS WITH

BOCCONCINI MOZZARELLA STUFFING

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