Provolone Cheese Stuffed Meatballs
According to Mintel data, meatballs increased on menu applications over 400% between 2011 and 2014. Pack an extra punch of protein and flavor on your appetizer menu with a quartet of house-made Italian meatballs, each stuffed with a center of melted Grande Provolone Cheese.
Appetizer
Yield: One serving of 4 meatballs
Ingredients
- 2 oz. Marinara sauce, warm (1/4 cup)
- 4 each Provolone Cheese Stuffed Meatballs, warm
- 1⁄2 oz. Grande Parmesan, grated (1 tbsp.)
- 1 tsp. Italian parsley, fresh, chopped
Directions
- Spoon 2 oz. marinara sauce down center of rectangle-shaped appetizer plate; top with 4 meatballs.
- Garnish appetizer with 1/2 oz. Grande Parmesan and 1 tsp. parsley.
Meatballs
Ingredients
- 2 lbs. Ground beef
- 5 Large eggs
- 6 oz. Italian bread crumbs, dried (1 1/2 cups)
- 2 oz. Grande Parmesan, grated (1/2 cup)
- 1 oz. Italian parsley, fresh, chopped (1/2 cup)
- 1⁄4 oz. Granulated garlic (1 tbsp.)
- 1 tsp. Kosher salt
- 1 tsp. Black pepper
- 3 oz. Grande Deli-Style or Provo•Nello® Provolone Stick, cut into 1/2 inch cubes (28 cubes)
Directions
- ombine ground beef and eggs in large bowl; mix well.
- Combine breadcrumbs, Grande Parmesan, parsley, granulated garlic, salt and black pepper; stir to blend; add to ground beef mixture and mix until fully blended.
- Using a #24 scoop, portion 2 oz. meatballs on sheet pan lined with baking paper. Insert 1 Grande Provolone cube in the center of each meatball and seal closed. Chill for 30 minutes.
- Cover and bake in a preheated oven at 350°F for 45 minutes or until fully cooked.
- Tip: Serve meatballs as part of a pasta menu item.
