8 ounces smoked mozzarella
2 large shallots, chopped
1/4 cup (6) sundried tomatoes in oil, drained
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tbsp tomato paste
3/4 tsp red pepper flakes
salt and freshly ground pepper
1 1/2 pounds ground beef chuck
1 pound ground pork
olive oil, for frying
vegetable for frying
Marinara sauce for serving (optional)
Dice the smoked mozzarella into1/2 inch cubes. Set aside.
In a food processor, pulse the shallots, sun dried tomatoes, basil,shredded mozzarella, parmesan, tomato paste, redpepper flakes, 1 1/2 tsp salt and 1/2 tsp pepper until blended. Transfer themixture to a large bowl. Add the beef and pork and using a wooden spoon or clean hands, stir until well combined.
Form into 1 1/4 to 1 1/2 inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.
In a large heavy bottomed saucepan, pour equal parts of olive oil and vegetable oil to fill the pan halfway. Heat over medium -high heat . In batches, fry the meatballs until dark brown, 2-3 minutes.
Remove and drain on a paper towel lined plate.
Serve immediately with marinara sauce and pasta
Posted under MEATBALLS
This post was written by admin on February 16, 2012
