Recipe courtesy of Jessie Gosha

Stuffed Meatballs

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 9 servings
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1 pound 80/20 beef

1 pound 93/7 beef

5 eggs

2 cups seasoned breadcrumbs

1 cup grated Parmesan

2 tablespoons dried parsley

5 slices Genoa salami, diced

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


  1. Preheat the oven to 350 degrees F. 
  2. 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. 
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