- 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.
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