Stuffed Meatballs

Total Time:
1 hr 5 min
20 min
45 min

9 servings

  • 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.

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4.8 12
Had these recently and they were amazing! Any suggestions for freezing...before or after cooking? item not reviewed by moderator and published
I made these, but used a muffin tin. Worked great. I had made extra, so sliced them up the next day for subs....HUGE hit!! item not reviewed by moderator and published
Amazing!i poured marinara and the extra stuffing on top and baked for another 15 to 20 min on 400. item not reviewed by moderator and published
I used gluten free breadcrumbs. Extremely dry! item not reviewed by moderator and published
this was great.....being the worst cook i pulled it off...great taste and flavors item not reviewed by moderator and published
AWESOME! I made these meatballs and fell in love with myself, they were just so flavorful and they just melt in your mouth, I want to cook them again today. even some people at work wants this recipe. Cant wait to visit its only about 20 mins from my house. item not reviewed by moderator and published
Yumalicious! Easy prep,but a couple of suggestions. I don't have an ice cream scoop but I used a scale; the meatballs (before filling are 3 ounces. I found it easier to shape the meat into a flattened round, placed the tablespoon of filling in the middle and then brought the edges up to form the meatball. I also suggest lining the bottom of the pan with parchment paper. item not reviewed by moderator and published
Amazing. Oh, I guess I should tell you more. My husband fell in love with me all over again. Moist, flavourful and a recipe box wonder. I followed the recipe to a T and it worked very well as the meatballs turned out fabulously perfect. The only trick was to make sure they get sealed or the cheese oozes out. item not reviewed by moderator and published
I made these tonight for dinner.Super easy and they are soooo good.My husband coudn't stop eating them .He said these are def a keeper. The only thing I did different is I used 2 tsp garlic salt instead of the garlic powder and salt. item not reviewed by moderator and published
These meatballs are a family favorite! My three-year-old would eat just the meatball covered in sauce, no pasta. The meatballs are dense yet not dry. The cheese and deli meats keep things nice and moist. I would definitely recommend these for a family gathering! item not reviewed by moderator and published
Maybe because you used GLUTEN FREE BREADCRUMBS. item not reviewed by moderator and published

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