| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 9 servings |
Ingredients
- 1 pound 80/20 beef
- 1 pound 93/7 beef
- 5 large 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
Instructions
- Preheat the oven to 350 degrees F.
- Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). 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. Bake, covered with foil, 45 minutes.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 472 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 213 mg |
| Sodium | 1012 mg |
Reviews
Needed a way to use my ground turkey. Didn’t have all the ingredients but it was a good base of a home cook.
We made the Stuff Meatballs, and the flavor was tremendous. A simple and easy recipe can’t wait to make it for our friends.
I grew up right outside of Philly, these take me back there! Excellent!!
Meatballs are one culinary item that I’ve never quite figured out yet, but this recipe turned that losing streak around. On my first attempt, they were the most tender, flavorful meatballs I’ve ever made.
Definitely cook at 325, not 350, and I might increase the cheese ratio in the meat/cheese stuffing next time as it seemed a bit scant.
We have made these MANY times and my husbands Italian family absolutely loves them! I put them in my homemade sauce and they are to die for. It’s a wonderful Sunday dinner. It is definitely easier to have two people helping make them (although not a must). One to flatten the meat and one to add the filling into your hand full of meat. Just makes the process go a lot quicker. They are worth the work
In the oven now! In the video she says 325• here it says 350•…. I have them in a 325 oven for 45 mins… we shall see!
Awesome
THIS WAS SO AWESOME GRANDMA WOULD BE PROUD
Had these recently and they were amazing! Any suggestions for freezing…before or after cooking?
I made these, but used a muffin tin. Worked great. I had made extra, so sliced them up the next day for subs….HUGE hit!!