Stuffed Meatballs

Ingredients

• Stuffed Meatballs
• Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery, Virginia Beach, CA
• Total Time:
• 1 hr 5 min
• Prep:
• 20 min
• Cook:
• 45 min
• Yield:9 servings
• Level:Easy
• Ingredients
• 1 pound 80/20 beef
• 1 pound 93/7 beef
• 5 large eggs
• 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
• Directions
• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form 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.
• SCALED DOWN RECIPE:This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
• Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery, Virginia Beach, CA
• 2015 Television Food Network, G.P. All Rights Reserved.
• Read more at: http://www.foodnetwork.com/recipes/stuffed-meatballs-recipe2.print.html?oc=linkback