Smoked Mozzarella-St￭ Meatballs with Garlic Parmesan

Ingredients

• 1 pound ground beef - Opt for 80/20 fat content for a juicy texture.
• 1/2 pound ground pork - Adds moisture and flavor to the meatballs.
• 1 cup breadcrumbs (preferably Italian-style) - Provides structure and absorbs moisture.
• 1/2 cup grated Parmesan cheese - Use fresh for enhanced flavor and creaminess.
• 1/4 cup fresh parsley, chopped - Adds a burst of color and freshness.
• 2 cloves garlic, minced - Enhances the aromatic aspects of the meatballs.
• 1 large egg - Acts as a binder to hold the meatball mixture together.
• 1 teaspoon salt - Essential for enhancing the overall flavors.
• 1/2 teaspoon black pepper - A little heat to balance the flavors.
• 1 teaspoon Italian seasoning - A blend of herbs that deepens the Italian flavor profile.
• 8 ounces smoked mozzarella, cut into small cubes - This cheese melts beautifully and adds a smoky flavor.
• 1/2 cup unsalted butter - Provides a rich base for the sauce.
• 4 cloves garlic, minced - The more garlic, the more flavorful the sauce!
• 1 cup heavy cream - Creates a luscious, creamy texture.
• 1/2 cup grated Parmesan cheese - Gives the sauce a cheesy depth; freshly grated is ideal.
• Salt and pepper to taste - Adjust according to personal preference.
• Fresh parsley for garnish - Adds color and a fresh finish to the dish.

Instructions

1. Preheat your oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs. Preheating ensures that the meatballs cook evenly and develop a nice crust.
2. Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, black pepper, and Italian seasoning. Use your hands to mix everything until just combined, being careful not to overwork the meat—this helps keep the meatballs tender and juicy.
3. Stuff the meatballs: Take a small amount of the meat mixture (about the size of a golf ball) and flatten it in your palm. Place a cube of smoked mozzarella in the center and fold the meat around it, rolling it into a ball. Make sure to seal the cheese inside to prevent it from leaking out during cooking. Repeat until all the mixture is used, placing the meatballs on a tray as you go.
4. Bake the meatballs: Arrange the st￭ meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are cooked through and golden brown on the outside. Check for doneness by ensuring the internal temperature reaches 160°F (70°C).
5. Prepare the garlic Parmesan sauce: While the meatballs are baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Carefully pour in the heavy cream and bring to a simmer, stirring occasionally.
6. Add cheese to the sauce: Stir in the grated Parmesan cheese and continue to whisk until the sauce thickens slightly, which should take about 3-4 minutes. Season with salt and pepper to taste. Remove from heat once the desired consistency is achieved.
7. Combine meatballs with the sauce: Once the meatballs are baked, remove them from the oven and transfer them to the saucepan with the garlic Parmesan sauce. Gently toss the meatballs to coat them evenly in the sauce.
8. Serve hot: Plate the meatballs and sauce, garnishing with additional chopped parsley for a fresh touch.