6 ounces mozzarella cheese smoked cut into 36 (1/2-inch) cubes
0.3 cup olive oil
0.3 cup parmesan grated
2 teaspoons pepper flakes red crushed
2 large shallots peeled chopped
0.3 cup mozzarella cheese shredded
0.3 cup sun-dried tomatoes drained in oil (5 or 6)
1 tablespoon tomato paste
Equipment
food processor
bowl
frying pan
baking sheet
paper towels
oven
wooden spoon
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended.
Transfer the mixture to a large bowl.
Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat.
Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes.
Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet.
Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.
