Pasta w/Stuffed Meatballs

prepared by and photo by Emily Doscher

Bite into one of these meatballs and you will be pleasantly surprised with the texture of warm cheese.  What better to stuff a meatball with?

Size: serves 10-12

1/3 cup milk
1 cup fresh bread crumbs
1 lb each... ground pork, veal and beef
1/3 cup minced fresh flat-leaf parsley, plus more for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1/3 lb mozzarella or provolone, cuts into 1/2" cubes
Olive oil for frying
About 6 cups your favorite tomato sauce
2 lb pasta, cooked and drained
Grated Parmigiano-Reggiano for serving


In large bowl, combine milk and bread crumbs.  Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper.  Mix briefly with hands.  Form into 2″ balls.  Seal a cheese cube into center of each ball.  In large skillet set on medium-high heat, heat 1/2″ oil until almost smoking.  Brown meatballs 1 minute per side.  Transfer to paper towel-lined tray.

Discard oil in pan.  Pour tomato sauce into pan; bring to simmer over medium-high heat. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes.  Uncover; cook 10 minutes more.  Serve over pasta with cheese.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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