Twisted Italian meatballs earn their name with surprises at every turn. With four kinds of meat, a gooey mozzarella center, and a bold sauce made from marinara and chunky salsa, these slow-cooked meatballs are a flavor-packed twist on a classic.
Twisted Italian Meatballs
Twisted Italian meatballs earn their name with surprises at every turn. With four kinds of meat, a gooey mozzarella center, and a bold sauce made from marinara and chunky salsa, these slow-cooked meatballs are a flavor-packed twist on a classic.
Ingredients
- 3 ounces prosciutto finely chopped
- 8 slices peppered hard salami about 1 ounce total, finely chopped
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 2 large eggs lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon Greek seasoning
- 10 fresh basil leaves finely chopped
- 1-1/2 cups panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 pound ground beef
- 1/2 pound bulk Italian sausage
- 15 fresh mozzarella cheese pearls
- 24 ounces marinara sauce
- 16 ounces chunky salsa
- 1/2 cup shredded mozzarella cheese
- 1 pound cooked pappardelle pasta
Instructions
- In a large bowl, combine the first 10 ingredients. Crumble beef and sausage over mixture; mix lightly but thoroughly. Divide meat mixture into 15 portions; shape each around a mozzarella pearl.
- Place half the marinara and salsa in the bottom of a 6-qt. slow cooker. Place meatballs into sauce. Pour remaining marinara and salsa over top.
- Cook, covered, on low until a thermometer inserted in the meat reads 160°, about 6 hours. Sprinkle mozzarella over meatballs; cover and cook until cheese is melted, about 15 minutes longer.
- Serve with cooked pappardelle pasta. Sprinkle with additional grated parmesan if desired.
