Cheesy Stuffed Meatballs
I rolled back into NYC at around 6AM this morning after a few days in Salt Lake City for the Everything Food Conference. It was a super fun time where I got to do things like talk blogging, try out new coffee shops, sing karaoke with friends (remember this song!?!?! I hadn't, but I'm so happy I've been reminded.), learn about SLC's fascinating liquor laws like a journalist in the field, and watch the entire city of Salt Lake lose power from the window of our Airbnb meaning Yuni and I needed to finish our game of Battleship by candlelight. He kicked my butt.
The red eye was rough, as they always are, so I spent the day today in full pamper mode. I did an HIIT workout in slow motion while re-watching season one of Broad City. I took a bath. I did a face mask. I ordered Indian takeout. I napped. I played around with Snapchat til my battery died. And then I edited photos and reminded myself of these oooooooey gooey meatballs I made last week.
I've been obsessed with stuffed meatballs since the ones at Little Nonna's in Philly changed my life. A few years later, my life was changed by some other stuffed meatballs at Balls & Glory. I made these guys a few months ago. And now I'm back with my perfected red sauce Italian babies.
These meatballs are so damn good. Don't even bother serving them with pasta because it's filler. You want to eat more of the meatballs, trust me. I maybe eat them with a slice of toast or garlic bread to sop up spare sauce and then a simple Caesar salad on the side. Eat the meatballs while they're still super hot so the cheese smooshes all over when you slice into 'em. Last meal status, you guys.
Cheesy Stuffed Meatballs
- 1 cup stale white bread
- 3/4 cup milk
- 2/3 lb ground pork
- 2/3 lb ground beef
- 2/3 lb ground veal
- 2 eggs
- 1/2 cup grated Parmesan
- 1/2 cup grated Pecorino Romano
- 1 clove garlic
- salt, pepper
- 3 oz mozzarella cheese
- 1 28-oz can tomato sauce
- basil, for serving
- Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
- Tear bread into pieces and place in bowl. Cover with milk and set aside for about 10 minutes.
- Combine meats, eggs, Parmesan, and Pecorino Romano in a large bowl. Grate a clove of garlic into meat mixture using a microplane. Season well with salt and pepper. Add in soaked bread and any milk that hasn't absorbed. Mix well to combine.
- Cut cheese into 12 one-inch cubes. Using a large ice cream scoop or 1/3 cup measuring cup, scoop out a portion of the meat mixture. Place meat in your palm and press into the center with your thumb. Press a piece of mozzarella cheese in the center and tightly pack meat around it into a ball. Transfer to baking sheet and repeat with remaining meat/cheese. You should end up with about 12 meatballs.
- Transfer baking sheet to the oven and bake for 10 to 12 minutes.
- Meanwhile, add tomatoes to a large Dutch oven. Season with salt and simmer while meatballs cook to reduce and eliminate tinny flavor.
- When meatballs come out of the oven, place in sauce, give a gentle stir to coat, and simmer meatballs for another 10 minutes or so in sauce.
- Tear basil or slice into a chiffonade. Spoon meatballs into a large bowl, top with extra sauce and sprinkle with basil. Serve hot.