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
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.