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.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Appetizer Yield: One serving of 4 meatballs
  • 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

DIRECTIONS

Appetizer
  1. Spoon 2 oz. marinara sauce down center of rectangle-shaped appetizer plate; top with 4 meatballs.
  2. Garnish appetizer with 1/2 oz. Grande Parmesan and 1 tsp. parsley.

INGREDIENTS

Meatballs
  • 2 lbs. Ground beef
  • 5 Large eggs
  • 6 oz. (1 1/2 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

DIRECTIONS

Meatballs
  1. Combine ground beef and eggs in large bowl; mix well.
  2. Combine breadcrumbs, Grande Parmesan, parsley, granulated garlic, salt and black pepper; stir to blend; add to ground beef mixture and mix until fully blended.
  3. 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.
  4. Cover and bake in a preheated oven at 350°F for 45 minutes or until fully cooked.

INGREDIENTS

Tips
  • Serve meatballs as part of a pasta menu item.