Who doesn’t love a good meatball? Okay, maybe a few people, but certainly not me and my crew. My mom doesn’t eat a lot of carbs (despite loving them), so these are a great meal that we can all be happy about.
I have this obsession with trying to figure out how restaurants get their meatballs so uniform and compact. I suspect it’s by overworking the meat, which is exactly what EVERY RECIPE TELLS YOU NOT TO DO. Even though they don’t really describe what overworking the meat means exactly so I say whatever to that, and slightly overwork my meatballs but you figure out you like.
Eat these on their own with a little tomato sauce, serve over spaghetti or put in a delicious meatball sandwich the next day if you have any leftovers. Make a double batch and throw some in the freezer for an easy and quick meal when you don’t feel like cooking. The original recipe calls for half beef, half veal, but I love using the holy meatball trinity by adding some pork. Feel free to use whatever you like.
And here’s a little secret: you’re going to tuck a piece of smoked mozzarella in the middle of each ball to surprise the sh*t out of everyone with a gooey, melty, cheesy center when they cut into it. Because that’s the best kind of surprise possible. Tuck these babies into some sauce, sprinkle with some Parm and prepare for glory.
[tasty-recipe id=”33621″]
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