Donatella’s Famous Stuffed Meatballs featuring Galbani® Cheese
Tip: Raise heat to high between batches to ensure oil is hot when you slide meatballs into it.
- 1 Small loaf Italian-style bread (about 8 thick slices), torn into 2 ½ chunks
- 2 lbs. 80% lean ground beef chuck, broken up
- 5 Garlic cloves, coarsely chopped
- ½ cup Flat-leaf parsley, finely chopped
- 1 Large egg, lightly beaten
- ¾ cup Galbani Parmesan, grated; plus more for garnish
- 1 – 1 ½ cups Galbani Premio Mozzarella, cut into ½” cubes
- Kosher salt & freshly ground black pepper to taste
- Canola oil, for frying
- Marinara sauce or ragu sauce
- Put bread in a bowl and add enough warm water to cover it.
- Let stand for 5 minutes, turning to moisten evenly. Squeeze gently to remove as much water as possible and place in a large bowl.
- Add beef, garlic, parsley, egg, and ¾ cup of Parmesan to the bread and combine. Season generously with salt and pepper.
- Knead mixture with your hands, rinsing your hands occasionally with warm water to keep meat from sticking to them, until it’s uniformly combined and smooth (at least 5 minutes).
- Pinch approximately 2 tablespoons of meat from the mound and shape it into a ball between the palms of your hands. Press a cube of Mozzarella into ball of meat, making sure that meat completely surrounds cheese.
- Place on a baking sheet or tray and repeat with remaining meat and cheese. Makes approximately 30 meatballs.
- Fill a 10-inch skillet halfway with canola oil and heat over high heat. You will see strands forming along bottom of pan when it’s hot enough.
- Working in batches, gently slide 8 – 10 meatballs into pan without overcrowding. Meatballs should be only three-quarters submerged in oil.
- Reduce heat to medium and fry, turning once, until they’re firm and golden. Use a slotted spoon to transfer meatballs to a bowl.
- Serve with marinara or ragu sauce and top with Parmesan.