Three-Cheese Meatballs

For easy, splatter-free cooking, bake the meatballs at 375°F on a baking sheet lined with parchment paper for 15 to 20 minutes. This recipe lends itself wonderfully to freezing. To preserve the meatballs' condition when reheating after freezing, be careful not to stack them in the containers. It is recommended that they be arranged in a single layer.

Make : 16 meatballs
Preparation: 15 minutes
Cooking: 25 minutes
Storage: 5 days
Freezing: 3 months

Three-Cheese Meatballs
  • Ingredients

    • 454 g (1 lb) of ground veal or ground beef
    • 454 g (1 lb) of ground pork
    • 50 g of grated Parmesan cheese
    • 50 g of grated Pecorino Romano cheese
    • 30 ml (2 tablespoons) of fresh sage or parsley, finely chopped
    • 2 cloves of garlic, finely chopped
    • 2 whole eggs
    • Salt to taste
    • Freshly ground pepper to taste
    • 250 ml (1 cup) of breadcrumbs
    • 125 g of mozzarella cheese, cut into 16 pieces
    • 30 ml (2 tablespoons) of olive oil
    • 2 jars of Rao’s marinara sauce
  • Directions

    1. In a large bowl, mix the veal, pork, Parmesan, Pecorino, sage, garlic, and eggs. Season with salt and pepper to taste.
    2. Add breadcrumbs and mix gently.
    3. Shape into 16 balls and stuff each meatball with a cube of mozzarella cheese. Ensure the meatballs are well sealed.
    4. In a large, hot skillet, add olive oil and sear the meatballs on each side. Once golden brown, remove the meatballs and place them on a plate.
    5. Pour the 2 jars of Rao’s marinara sauce into the skillet, gently scraping the bottom of the pan with a wooden spatula.
    6. Return the meatballs to the sauce and let simmer over medium heat for about 15 minutes.
    7. Serve over pasta, mashed potatoes, creamy polenta, or in a sandwich.