Main Dishes

Jumbo Cheese Filled Italian Meatballs

Danelle McCollum
March 26, 2014
130

Jumbo meatballs filled with mozzarella cheese

4
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
3/4 cup whole milk
2 large eggs
2 pounds ground beef
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8-10 mini mozzarella balls (bocconcini)

For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fennel seeds
1 (28 oz.) can crushed tomatoes
3 to 4 sprigs basil, chopped
Salt and pepper, to taste
Preheat the oven to 400 degrees. Brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a small bowl. Add the milk and set aside to soak...
See the full directions on my site
Nutritions

Calories
2690

Sodium
2020mg
84% DV

Fat
179g
276% DV

Protein
78g
156% DV

Carbs
40g
13% DV

Fiber
10g
42% DV
Dinner Baked Beef Italian

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