Meatballs a La Pizzaiola

By cindygwest

Ingredients

• 8 ounces smoked mozzarella cheese
• 2 large shallots, chopped
• 1/4 cup (5 - 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 T. tomato paste
• 3/4 t. red pepper flakes
• Kosher salt and freshly ground pepper
• 1 1/2 pounds ground beef chuck
• 1 pound ground pork
• Olive oil, for frying
• Vegetable oil, for frying
• Marinara sauice, warmed, for serving

Details

Servings 35

Preparation

Step 1

1. Preheat the oven to 350. Dice the smoked mozzarella into 1/2 - inch cubes. Set aside.
2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 t. salt and 1/2 t. 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.
3. 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 gets to 350. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined baking sheet.
4. 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 and then serve immediately with marinara sauce.