- 1 pound 80/20 beef
- 1 pound 93/7 beef
- 5 large 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 meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form 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.
Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Jessie Gosha, Rigoletto Italian Bakery, Virginia Beach, CA