Taste of Tuesday | Veal + Turkey Stuffed Meatballs

You MUST try these.  They are so delicious.  You know how much I love a dish that can be eaten for many meals don't you?? This was made with angel hair pasta for dinner, then placed on french baguettes for meatball subs and then eaten all by themselves to try and stay away from extra carbs :)  My husband recommended that we make these next time we have company over because it is the perfect dish to serve for a large group.  

Veal and Turkey Mozzarella Stuffed Meatballs

recipe adapted via

Ingredients

1 lb ground veal (I used this Strauss Ground Veal from Publix)

1 lb ground turkey (I used Jennie O's Lean ground turkey)

1 cup grated parmesan

2/3 cup panko breadcrumbs

4 eggs

1 1/2 teaspoon salt

1 1/2 teaspoon freshly cracked black pepper

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon red pepper flakes

1 cup flour

Belgioioso Fresh Mozzarella Pearls

1 cup olive oil

1 + jar tomato sauce (our favorite is by far the Mario Batali Tomato Basil sauce)

10 + basil leaves, cut into a chiffonade

Instructions

In a large mixing bowl, combine the turkey, veal, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.

Form the ground mixture into small meatballs, each the size of a golf ball.

Insert a small mozzarella ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.

Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.

Preheat the oven to 350 degrees F.

Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.

Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.

Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.

Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 10-15 minutes until cooked through.

Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra mozzarella pearls if desired. Serve immediately.

Emily and Kate for Tuesday's Recipe Swap
Handmade Tuesday's with Kristen
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