Stuffed Meatballs



Philadelphia Cream Cheese Spread, softened
Kraft Habanero Heat Shredded Cheese
1 lb. Ground beef
1 lb. Ground pork
1 lb. Ground veal
1 lb. Bacon, chopped
White onions, chopped
Garlic, minced
Fresh Italian parsley, finely chopped
Fresh rosemary, finely chopped
Fresh thyme, finely chopped
Dry bread crumbs
Kosher salt
Ground black pepper
4 cups Whole milk
2 Eggs
4 cups Olive oil, divided
72 qt. Allegro Classic Italian Pizza Sauce


Preparation Steps
  • Mix
    Cream cheese and shredded cheese until blended.
  • Combine
    Ground meats, bacon, onions, Parmesan, garlic and herbs in large bowl just until blended.
  • Mix
    Bread crumbs, salt and pepper in separate bowl until blended. Gradually add milk, mixing well after each addition. Add eggs; mix well. Add to meat mixture; mix lightly.
  • Scoop
    Into 18 (115-g) meatballs (or into 9 meatballs for trial recipe). Use rounded handle of wooden spoon to poke hole into centre of each meatball. Place 15 g cheese mixture in each hole; re-roll meatball to completely enclose cheese mixture.
  • Heat
    Half the oil (or all the oil for trial recipe) in large deep skillet on medium-high heat. Add half the meatballs (or all the meatballs for trial recipe); cook until evenly browned on all sides, turning occasionally. Transfer to 13x9-inch (3-L) baking dish (or to 11x7-inch [2-L] baking dish for trial recipe) with slotted spoon.
  • Repeat
    To cook remaining meatballs, adding remaining oil if necessary. Top meatballs with pizza sauce.
  • Bake
    In 350ºF standard oven 45 min. or until done (165ºF).
  • For each serving:
  • Serve
    1 meatball with 4 fl oz (118 mL) sauce.
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