1 lb 80/20 beef
1 lb 93/7 beef
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced
Preheat the oven to 350ºF.
Combine the ground meat with the eggs and mix well. Add the ground meat and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not overmix).
Scoop out 18 meatballs, using an ice-cream scoop(or forming 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.