These meatballs will absolutely show others who is The Boss! They may be kissing your ring like the Godfather before the night is over. Try this recipe for your next gathering for eccezionale polpette! xoxo
Michael Symon| Servings: 6 – 8 | easy | 1 to 2 hr
Fried Meatballs Stuffed with Mozzarella
1/3 cup olive oil
1 clove garlic (peeled, minced)
1 shallot (peeled, minced)
1 1/2 cups day-old wheat bread (diced, pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20)
3/4 cup whole milk ricotta
1/4 cup fresh basil leaves (chopped)
1/4 cup parsley (chopped)
1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
3/4 pound fresh mozzarella (cut into slightly smaller 1/2-inch cubes)
Kosher salt and freshly ground black pepper (to taste)
In a small saute pan, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and shallot and cook until translucent, about 2-3 minutes. Remove from the heat and allow to cool.
In a medium bowl add the bread and the milk and allow to soak.
In a large bowl add the beef, ricotta, basil, parsley, Parmigiano, egg, and cooled garlic and shallot mixture. Season with salt and pepper. Remove the bread from the milk and wring out the remaining liquid. Add the bread to the meat mixture and stir to combine.
Form the meat mixture into 1-inch balls, placing a piece of mozzarella inside each meatball. Continue forming meatballs and place on a baking sheet.
Heat the remaining olive oil until 1/4-inch up the sides of the saute pan over medium-high heat until shimmering. Add the meatballs and fry on all sides until golden brown and cooking through, about 5-6 minutes. Remove the meatballs to a paper towel-lined plate. Continue frying until all of the meatballs are cooked. Garnish with additional grated parmesan cheese and serve.
Tip: Assemble the meatballs ahead of time and store in the freezer for up to 1 month until ready to eat!