Italian Stuffed Meatballs
Kitchen of Cindy Calvin
Care of William Sonoma
1.5 lb.. ground lamb
1.5 lb. ground beef or veal
1 c fresh bread crumbs
1/4 c milk
1/4 c fresh chopped parsley
3 eggs, slightly beaten
3 cloves of minced garlic
1 1/2 t kosher salt
1/4 t. pepper
Mix meat with the below ingredients and shape into 2-3 in. diameter balls
Encase a 1/2 in cube of fresh mozzarella into the center of each meatball
Heat 1/2 in olive oil in a large saute pan until almost smoking over medium high heat
Rotate the meatballs until well browned on all sides, remove and allow to drain on a paper towel
Transfer to tomato sauce and simmer for 30 minutes covered
Uncover and cook 10 minutes more, serve with spaghetti.
Dinner date with a dear friend, we cook well together, Jess offering clean up support and any task I can through her way. She made the meatballs and salad while I tackled the sauce and bread. We rocked out to Oldies and caught up on life, such a therapeutic evening!
