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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Ingredients:
1 pound 80/20 beef |
1 pound 93/7 beef |
5 eggs |
2 cups seasoned breadcrumbs |
1 cup grated parmesan |
2 tablespoons dried parsley |
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 |
5 slices genoa salami, diced |
Directions:
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).
3. Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size).
4. 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.
5. Bake, covered with foil, 45 minutes.
6. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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