Three-Cheese Meatballs

Name: Three-Cheese Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 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

Prep Time: 15 mins

Total Time: 40 mins

Serves: 16 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.

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.