Meatballs a la Pizzaiola

Ingredients

• 0.3 cup basil leaves fresh packed
• 1.5 pounds ground beef chuck 80% lean ( )
• 1 pound ground pork 
• 35 servings kosher salt and pepper freshly ground
• 8 ounces mozzarella cheese smoked
• 35 servings olive oil for frying
• 0.3 cup parmesan cheese grated
• 0.8 teaspoon pepper flakes red
• 2 large shallots chopped
• 0.3 cup mozzarella cheese shredded
• 0.3 cup sun-dried tomatoes drained in oil (5 to 6)
• 1 tablespoon tomato paste 
• 35 servings vegetable oil for frying

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• wooden spoon
• kitchen thermometer
• aluminum foil

Directions

1. Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended.
2. Transfer the mixture to a large bowl.
3. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway.
4. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes.
5. Remove and drain on a paper towel-lined plate.
6. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
7. Photograph by Joseph DeLeo