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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    11 Reviews
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    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!!
    Amazing!i poured marinara and the extra stuffing on top and baked for another 15 to 20 min on 400.
    I used gluten free breadcrumbs. Extremely dry!
    Maybe because you used GLUTEN FREE BREADCRUMBS.
    this was great.....being the worst cook i pulled it off...great taste and flavors
    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. 
    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.
    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.
    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.
    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!
    Great taste, something diferent and really easy to make!
    Made these for a family dinner, and believe ma cooking for a Italian Family is difficult. Change is not one many of them like, but these were a huge hit. Put them in my homemade sauce, after baking and made my suace very tasty..... Please try them, your family will thank you......
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