Three-Cheese Meatballs

Name: Marinara Sauce
Brand: Rao's Specialty Foods
SKU: MS32-1
Price: 9.99 USD
Availability: InStock

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

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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
In a large bowl, mix the veal, pork, Parmesan, Pecorino, sage, garlic, and eggs. Season with salt and pepper to taste.
Add breadcrumbs and mix gently.
Shape into 16 balls and stuff each meatball with a cube of mozzarella cheese. Ensure the meatballs are well sealed.
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.
Pour the 2 jars of Rao’s marinara sauce into the skillet, gently scraping the bottom of the pan with a wooden spatula.
Return the meatballs to the sauce and let simmer over medium heat for about 15 minutes.
Serve over pasta, mashed potatoes, creamy polenta, or in a sandwich.