2 lbs ground beef
1 lbs ground pork
1/3 cup milk
1 cup fresh breadcrumbs
1/3 cup fresh parsley,
3 large eggs, lightly beaten
3 garlic cloves, confit & crushed
½ onion, finely diced, cooked
1 teaspoon sweet & smokey mustard
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese
2 cups tomato sauce
In a large bowl, combine the milk and bread crumbs.
Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper. Mix ingredients briefly with hands.
Form into three inch balls. Seal cheese cube into center of each meatball.
In a large skillet set on medium-high, heat oil to almost-smoking, browning meatballs for about a minute or so. Transfer meatballs to tray (lined with paper towels).
Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer. Add meatballs, cover and reduce heat to medium-low. Cover, simmer for 15 minutes.
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