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.
2 oz. (1/4 cup) Marinara sauce, warm
4 each Provolone Cheese Stuffed Meatballs, warm (see recipe)
1/2 oz. (1 tbsp.) Grande Parmesan, grated
1 tsp. Italian parsley, fresh, chopped.
2 lbs. Ground beef
5 Large eggs
6 oz. (11/2 cups) Italian bread crumbs, dried
2 oz. (1/2 cup) Grande Parmesan, grated
1 oz. (1/2 cup) Italian parsley, fresh, chopped
1/4 oz. (1 tbsp.) Granulated garlic
1 tsp. Kosher salt
1 tsp. Black pepper
3 oz. (28 cubes) Grande Deli-Style or Provo•Nello® Provolone Stick, cut into 1/2 inch cubes
Yield: One serving of 4 meatballs
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.
Combine 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.