Classic Italian Meatballs stuffed with Bacio Whole Milk Block Cheese.
1 lb. ground beef
.5 lb. ground pork
2.6 oz. parmesan cheese
2.6 oz. breadcrumbs
1 tsp. fresh garlic, minced
1 tsp. salt
.5 tsp. fresh black pepper
4 oz. milk
.5 tsp. dried Italian herb blend
2 oz. fresh parsley, chopped
1 block Bacio Whole Milk Cheese
Oil for pan-frying
Cut mozzarella into .75” cubes.
In a large bowl, combine all ingredients except the cheese cubes until evenly mixed.
Scoop meatball mixture into 1.5” balls and press a cheese cube in the center, sealing the meat around the cheese.
Heat 1-2 tb. oil in a shallow sauté pan over med-high heat.
Add the meatballs and cook until seared on all sides.
Place the pan with meatballs in a 350-degree oven until cooked through, or heat up your favorite marinara sauce in a small skillet, add meatballs, cover and let simmer until meatballs are cooked and cheese is melted.