Written on 03/01/2020
Jennifer Nevins

This recipe adds a small piece of bocconcini mozzarella to the middle of each meatball.  It’s a delicious, unexpected addition.



2 lbs. Ground Chuck (85% Lean)

1 lb. Sweet Italian Sausage, casing removed

6 Eggs

1 Cup Pecorino Romano Cheese, Grated

2 ½ Cups Seasoned Breadcrumbs

¾ Cup Garlic, Minced

¾ Cup Fresh Parsley, Minced

½” Piece of Bocconcini Mozzarella per Meatball



Combine all ingredients in a large mixing bowl.  Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape.  Place the mozzarella in the middle of each meatball, making sure to enclose the filling with the meat.  Place the meatballs on a greased baking sheet.  Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm.  The meatballs can be added to your favorite tomato sauce, Sunday meat sauce (see recipe), or they can be cooled and frozen at this point.