Ingredients: |
Ingredients: 1 lb Meat Loaf Mix; Beef, veal or pork
1 lb Ground Beef
2 Large Onions, chopped
8 cloves Garlic, chopped
2 Large Eggs
⅔ cup Italian Seasoned Bread Crumbs
1 Tbsp Worcestershire Sauce
⅓ cup Freshly Grated Parmesan Cheese
3 Tbsp Chopped Fresh Parsley
2 Tbsp Chopped Fresh Basil
1 Tbsp Chopped Fresh Oregano
1 Pinch Crushed Red Peppers
Kosher Salt & Fresh Ground Pepper, to taste
16 Small Mozzarella Balls; Sometimes Called Bocconcini or Perlini, removed from water and placed on a paper towel
3 Tbsp Extra Virgin Olive Oil
8 cups Marinara Sauce
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Directions: |
Directions:Add first 14 ingredients, up to mozzarella balls, in a large mixing bowl and mix just until ingredients are incorporated, but do not over handle meat. With hands, divide meat into 4 sections, then divide each section into quarters to make 4 meatballs. These are larger than typical meatballs, because they are stuffed, and you don't want the cheese to leak out. Grab meat in the palm of hand and press down a little, then place ball in the middle and wrap meat around cheese. Give it a couple of rolls and pats with hand to make sure the cheese is fully covered. Preheat oven to 400 degrees. Grease a large cookie sheet with 2 tbsp olive oil.
Place meatballs on cookie sheet and roll around a little in oil then cook in 2 batches so as to not crowd pan. Use reserved tbsp olive oil to add to pan for second batch. Cook 20 minutes, turning halfway through cooking time.
Meanwhile, heat sauce over medium low heat. Remove meatballs and transfer to a paper towel lined plate. Add meatballs to sauce and cook about two hours. The meatballs adds great flavor to sauce. Serve over spaghetti or favorite pasta. |
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