Recipes

Cheese-filled Meatballs

(serves 4-5)

Ingredients:

½ pound Ground Beef
½ pound Pork
1 egg, lightly beaten
1 ½ tablespoons fresh rosemary leaves, minced
1 large clove garlic, minced
2/3 cup panko breadcrumbs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon coarsely ground pepper
10 cubes Renard’s Provolone Cheese, cut in about ½ inch squares
2 tablespoons canola or olive oil
4 cups homemade or prepared marinara or Italian tomato sauce
8 ounces spaghetti, cooked according to package directions
Additional cheese, shredded, for garnish Cooking

Directions:

Preheat oven to 400 degrees.  Lightly mix ground beef, pork, egg, rosemary leaves, garlic, breadcrumbs, lemon zest, lemon juice, salt and pepper, using your hands. (over mixing produces a more dense meatball.) Divide mixture into 10 pieces. Insert cube of cheese in each, rounding and sealing the meat to enclose the cheese. Heat cooking oil in large oven-safe skillet and brown meatballs, in batches, if necessary, 8 – 10 minutes. Remove skillet from heat. Place meatballs in oven to fully cook, 8 to 10 minutes more. Serve with warm sauce and spaghetti. Sprinkle with shredded cheese!

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