Meatballs a la Pizzaiola
- Level: Intermediate
- Yield: 35-38 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36.5 servings
- Calories
- 163
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 29
- Sodium
- 134
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
8 ounces smoked mozzarella cheese
2 large shallots, chopped
1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tablespoon tomato paste
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck (80% lean)
1 pound ground pork
Olive oil, for frying
Vegetable oil, for frying
Marinara sauce, warmed, for serving (optional)
Directions
- Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
- Photograph by Joseph DeLeo