Photo: Meatballs a la Pizzaiola Recipe
Ingredients
- 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
Directions
Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
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).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
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.
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
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By lmacint
on June 09, 2013
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Very good. Also had some issues with them falling apart but next time will refrigerate before pan frying.
By princessbobi
on May 09, 2013
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These meatballs are amazingly delicious! I would give this recipe a 4.5 out of 5 stars. With the flavors of the smoked mozzarella, sundried tomatoes, and basil plus the combo of the ground beef and pork . . . super tasty. My husband LOVED these meatballs, we just finished a batch and he wants me to make more already. Thank you, Giada for another superb recipe !
By Chef #1142845
Poway, CA
on May 06, 2013
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Since we don't eat a lot of red meat, I used ground turkey and 2 Italian sausages. Other wise I followed the recipe.. My husband thought the meatballs were the best. Cooked them about 15 minutes after browning, just because it was poultry. Served them with spaghetti, and Giada's Marinara sauce. We have plenty of meatballs left so will enjoy them again. Next time I might make them a bit larger and make fewer so the cheese doesn't all flow out during the baking Thanks, again for great recipe!
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