Mike's Molten Meatballs

• 1/2 lb Fresh Ground Sirloin
• 1/2 lb Fresh Ground Pork
• 1/2 cup Fine Minced White Onions
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Fresh Chopped Parsley + 1/2 cup reserve
• 2 tbsp Fresh Minced Garlic + 1 tbs reserve
• 1 cup Progresso Italian Bread Crumbs
• 1 tbsp Fresh Chopped Basil + 1 tablespoon reserve
• 1 tbsp Sun Dried Tomatoes + 1 tbs reserve
• 1 large Egg + 1 Additional Yolk
• 1/2 tsp Each: Oregono - Red Pepper Flakes - Onion Powder
• 1/2 cup reserved Fresh Chopped Parsley
• 1 tbsp reserved Sun Dried Tomatoes
• 1 tbsp reserved Fresh Minced Garlic
• 1 tbsp reserved Fresh Basil
• 2/3 cup Chopped Purple Onions
• 1/2 cup Celery With Leaves
• 1/4 tsp Crushed Fennel Seeds
• 3 large Diced Roma Tomatoes
• 1 can 14 oz Crushed Tomatoes with oregono and basil
• 1 can 24 oz Quality Marinara Sauce
• 1/4 cup Quality White Wine
• 2 tbsp Olive Oil

1. Chop and mix everything in the Meatball section well including grated parmesan but excluding your larger chunks of cheese to be placed in the center of your meatballs.
2. Use any low melting cheese you'd like.
3. Even Velveeta chunks work well with these meatballs for the kids.
4. Know you can use high melt cheeses, you'll just have to use grated or rough chop forms of them.
5. Babybell pictured below makes some great low melt cheeses including Motzerella.
6. Swiss, Provolone, Sharp Cheddar, Brie, Parmesean, Edam, Mexican, String and Garlic Cheeses are other delicious options.
7. Roll into slightly larger than golf ball sized balls and place cheese of your choosing into the center.
8. Seal cheese tightly with meat mixture.
9. Chop and mix all vegetables with olive oil, seasonings and white wine in the Marinara Sauce section in a pot.
10. Fry until onions are translucent.
11. About 2 - 3 minutes.
12. Add your crushed tomatoes and marinara sauce and simmer for 15 minutes longer.
13. Sprinkle meatballs with garlic and onion powder on baking tray.
14. Bake these at 450 for 20 - 30 minutes - depending upon their size.
15. Look for any meatballs that have bursted their cheese.
16. Those are great indicators of doneness.
17. Serve piping hot meatballs with a dollop of marinara on top.
18. Garnish with fresh parsley and a side of heated marinara for dipping.
19. Enjoy!

ground sirloin, fresh ground pork, white onions, parmesan cheese, fresh chopped parsley , garlic , progresso italian bread crumbs, basil , tomatoes, egg , oregono red pepper, reserved, tomatoes, garlic, basil, purple onions, celery, fennel seeds, tomatoes, tomatoes, quality white wine, olive oil

Taken from cookpad.com/us/recipes/343248-mikes-molten-meatballs (may not work)