Scamorza Stuffed Meatballs ___

Scamorza Stuffed Meatballs

Ingredients

For the meatballs:

  • 1 cup plain breadcrumbs
  • 0.67 cup whole milk
  • 1 pound meatloaf mix, veal, pork and beef
  • 4 garlic cloves, minced
  • 0.25 cup fresh parsley, minced
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 large egg
  • 8 ounces Scamorza cheese, cut into 1/2 inch cubes
  • All purpose Flour for dredging
  • Olive oil for frying

For the sauce:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced
  • 1 24oz jar passata
  • 1 teaspoon salt
  • 4 fresh basil leaves, torn

Directions

Get the Ingredients needed for this recipe HERE

To make the meatballs:

  1. In a small Bowl, combine the milk and breadcrumbs. Mix until the breadcrumbs have absorbed all the milk. Set aside.
  2. In a mixing bowl combine the meat, garlic, parsley, cheese and egg. Mix with your hands until all the ingredients are combined.
  3. Roll about a rounded tablespoon of meat into a ball. Flatten the ball and place a cube of cheese in the middle. Roll the meatballs to enclose the cheese.
  4. Dredge all the meatballs in flour and set them aside onto a plate.
  5. Put a skillet over a medium-high flame and heat about 1/2 inch of olive oil. Fry the meatballs till golden brown on all sides. Remove to a paper towel lined plate.

To make the sauce:

  1. Put a pot over a medium flame and heat the oil. Add the garlic and cook until golden.
  2. Add the passata, salt and basil and bring to a boil. Cook for 5 minutes.
  3. Lower the flame to a simmer and add the meatballs to the pot. Cook for 15-20 minutes.