Giant Stuffed MeatballGiant Stuffed Meatball
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Jen attempts to make a giant, cheese-stuffed meatball to impress her friend Derrell, the Meatball King.
2 lbs ground beef
2 lbs ground pork
2 slices white bread, soaked in milk
¾ cup onion, chopped
2 tbsp garlic, crushed
½ cup parmesan, grated
1 tbsp dried oregano
3 tbsp fresh parsley, chopped
Salt and pepper to taste
2 cups cubed fresh mozzarella
Chopped fresh parsley
In a big bowl, combine all meatball ingredients.
Lay out several sheets of plastic wrap on a flat surface. Overlap the edges. Spread the mixture onto the plastic wrap and flatten into a large square. Be sure not to flatten it too thinly, to prevent splitting later. Pile the cubed cheese in the center.
Working with one corner at a time, lift the edges to cover the cheese, while pressing the mixture to seal in the filling. Twist the leftover plastic wrap closed and begin shaping the meatball. You may use a bowl to help form the shape. Chill for at least 20 minutes.
Bake at 375°F for about 1 hour. Ladle some marinara on top followed by cheese and parsley.
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