Cheese Stuffed Meatballs with Creamy Polenta and tomato sauce

From Jan Kelly @ Meritage

Cheese Stuffed Meatballs with Creamy Polenta and tomato sauce
Cheese Stuffed Meatballs with Creamy Polenta and tomato sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    slices sandwich bread

  • 1/3

    lb. mozzarella cheese

  • 8

    oz ground ribeye (or chuck)

  • 8

    oz. ground pork shoulder

  • 1

    t. dried oregano

  • 1

    C. chopped parsley

  • 1

    t. fennel seeds

  • 1/2 to 1

    t. crushed red pepper

  • 1/4

    t. ground cumin

  • 1/8

    t. ground allspice

  • Salt to taste

  • 1/2

    C. ricotta cheese

  • 2

    eggs

  • 2

    T. olive oil

Directions

Grind the bread slices in a food processor until fine. Cut the mozzarella into 48 cubes, about 1/3 inch each. In a large bowl, mix together the meats, spices, and bread crumbs until well combined. In a separate bowl, beat ricotta and eggs together and add to meat mixture. Cover mixture and let rest in the refrigerator at least an hour or overnight. Preheat oven to 350 degrees. Roll the mixture into meatballs about 1 1/2 inches in diameter and insert a cube of cheese in the center of each, re-rolling to cover the cheese, and place in an oiled 13x9" pan. Bake in a preheated oven about 20 minutes for 1 1/2 inch meatballs, or until lightly browned and cooked through. Serve with good tomato sauce and creamy polenta.

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