Ap Stuffed Meatball Recipe
Veal, Wagyu Beef, Pork, Mozzarella, Marinara, Ricotta, Pesto, Grilled Crostini
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Ingredients
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Meatball Mixture
Stuffing & Cheeses
Sauce
Grilled Crostini
Finishing & Garnish
Method
Meatball Mixture
- 1
Soak breadcrumbs
In a small bowl, combine panko breadcrumbs and whole milk. Let sit 5 minutes until the breadcrumbs absorb the milk and become moistened.
- 2
Mix proteins and aromatics
In a large bowl, combine ground veal, ground wagyu beef, and ground pork. Add the moistened panko, beaten egg, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, kosher salt, and black pepper. Use your hands to gently combine until just incorporated — avoid overmixing to keep meatballs tender.
- 3
Portion for stuffing
Divide the meat mixture into 12 equal portions (about 2.5–3 oz each). Flatten each portion in the palm of your hand into a 3-inch disc, creating an indented well in the center for the stuffing.
Stuffing & Assembly
- 4
Prepare fillings
Drain and, if using bocconcini, tear or halve the mozzarella to make 12 small pieces. Mix the ricotta with 1 tablespoon of pesto to lightly flavor it.
- 5
Stuff the meatballs
Place about 1 teaspoon of the pesto-ricotta mixture into the center of each meat disc, then add a piece of mozzarella on top. Fold the meat around the filling and roll between your hands to seal into smooth, compact meatballs. Make sure seams are pinched closed so cheese won’t leak during cooking.
- 6
Chill briefly
Place the formed meatballs on a tray and refrigerate for 15–20 minutes to help them hold their shape during searing and baking.
Cooking Meatballs & Sauce
- 7
Sear meatballs
Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding. Sear 2–3 minutes per side until golden brown (they will finish cooking in the oven). Work in batches if necessary and return all meatballs to the skillet.
- 8
Warm marinara
In a separate saucepan (or the same skillet after searing), warm the marinara with 1 tablespoon extra-virgin olive oil and red pepper flakes over medium-low heat until simmering gently, 3–5 minutes. Taste and adjust seasoning if needed.
- 9
Bake in sauce
Pour the warmed marinara into the oven-safe skillet with the seared meatballs (or arrange meatballs in a baking dish and spoon sauce over them). Spoon some sauce over each meatball, cover skillet with lid or foil, and bake in the preheated oven 12–15 minutes, until the internal temperature of the meatballs reaches 160°F (71°C) and the cheese inside is melted.
Grilled Crostini
- 10
- 11
Finishing & Plating
- 12
Assemble and garnish
Spoon a generous ladle of marinara onto a serving platter or individual plates. Nestle 3 meatballs per person on top of the sauce. Drizzle remaining tablespoon of pesto over the meatballs in a zigzag or dot pattern. Scatter grated Parmesan and tuck fresh basil leaves around the dish.
- 13