Description
Spicy classic meatballs with a surprise inside (spoiler: it’s smoked mozzarella), so it oozes out as you’re eating!
Ingredients
Scale
- One 6-ounce onion, grated on the fine side of a box grater
- 1/2 cup chopped fresh flat-leaf parsley
- 2/3 cup grated Parmesan cheese
- 1/3 cup panko or Italian-style bread crumbs
- 1 large egg
- 2 tablespoons ketchup
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 ounces ground beef
- 4 ounces ground veal
- 4 ounces ground pork
- 2 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
Instructions
- To make the Meatballs, in a large mixing bowl, combine the onion, parsley, Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt and pepper. Using your hands, combine all of the ingredients. Add the beef, veal, and pork; using your hands, mix the ingredients together. You don’t want to overwork the meat, but you do want a homogenous mixture and shouldn’t see any pockets of a single ingredient. Using a small ice cream scoop, shape the mixture into meatballs. Press a cube of the cheese into the center and reform the meatballs to cover completely. Place on a large baking sheet. Once formed, refrigerate for at least 30 minutes to firm up the mixture.
- When ready to cook, preheat the broiler on high. Drizzle or brush a little olive oil on the top of each meatball. Broil for 7 to 9 minutes per side, flipping once to brown the bottoms.
- Alternatively, you can bake in the oven; preheat to 400° and bake for 15 to 20 minutes, until cooked through. Preheat the broiler to high and broil the meatballs for 3 minutes per side, flipping once to brown the bottoms. Serve with your favorite tomato sauce!
Notes
Inspiration: Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs on foodnetwork.com
- Category: Beef, Italian