- 1 pound 80/20 beef
- 1 pound 93/7 beef
- 5 eggs
- 2 cups seasoned breadcrumbs
- 1 cup grated Parmesan
- 2 tablespoons dried parsley
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded mozzarella
- 5 slices spicy capicola, diced
- 5 slices sharp provolone, diced
- 5 slices Black Forest ham, diced
- 5 slices Genoa salami, diced
Preheat the oven to 350 degrees F.
Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix).
Scoop out 18 meatballs, using an ice-cream scoop (or forming 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.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery