Cheese-filled Meatballs

(serves 4-5)


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


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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