Recipe courtesy of Jessie Gosha
Stuffed Meatballs
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 472
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 213 mg
- Sodium
- 1012 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 472
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 213 mg
- Sodium
- 1012 mg
Ingredients
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.
