Mozzarella-stuffed Meatballs
Recipe type: Entree
  • 1 pound ground pork
  • 1 pound ground beef
  • 18 fresh mozzarella balls, ciliegine-sized
  • 1 cup cubed day-old Italian bread
  • ½ cup milk
  • 1 teaspoon each dried oregano and dried basil, crumbled
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Romano cheese
  • 2 large egg, lightly beaten
  1. In a large mixing bowl, combine the pork and beef.
  2. In another bowl, soak the bread in the milk until it is saturated. Squeeze the bread and drain off excessive milk.
  3. Tear the bread into small pieces and add it to the meat.
  4. Add the remaining ingredients, except mozzarella balls. Mix thoroughly.
  5. Take roughly 2 ounces of meat mixture and form around mozzarella ball. Repeat for remaining mixture.
  6. Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
  7. Bake the meatballs until cooked through. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)
  8. Serve atop Spaghetti with marinara.
  9. Sprinkle with grated Romano.
Recipe by Pizza Today at