Stuffed Meatballs
- 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
- 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
meatballs, courtesy, ingredients, beef, beef, eggs, breadcrumbs, parmesan, parsley, garlic, salt, black pepper, mozzarella, provolone, black forest ham, salami, directions, f, combine, scaled down, courtesy, television
Taken from www.epicurious.com/recipes/member/views/stuffed-meatballs-53073881 (may not work)