Meatballs De La Pizzaiola

• Vegetable oil cooking spray
• 2 large shallots, peeled and chopped
• 1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
• 1/3 cup packed fresh basil leaves
• 1/3 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon tomato paste
• 2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons kosher salt
• 1 1/2 pounds 20-percent fat ground beef
• 1 pound ground pork
• 6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
• 1/3 cup olive oil
• 3 cups marinara sauce, warmed

1. Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
2. In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
3. Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
4. In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
5. Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce

vegetable oil cooking spray, shallots, tomatoes, basil, mozzarella, parmesan, tomato paste, red pepper, kosher salt, ground beef, ground pork, mozzarella, olive oil, marinara sauce

Taken from www.epicurious.com/recipes/member/views/meatballs-de-la-pizzaiola-50173196 (may not work)