Meatballs a la Pizzaiola

Frying is definitely not my specialty, so when I started this recipe I was a little nervous. I have ruined a few things because I tried to fry them. But I asked for an oil thermometer from Santa Claus and it made it so much easier to control the heat. I was using a meat thermometer before and it didn't register high enough temps to fry food. I did burn the first few meatballs, (oops) but the rest of them were delish and I served them with a side of marinara sauce. I also made them a little bigger than appetizer size but still served them as an app. Denis ate the left-overs later in the week and they still tasted great.

Meatballs a la Pizzaiola

Giada De Laurentiis

Makes 35-38 Meatballs

Ingredients

8 ounces smoked mozzarella

2 large shallots, chopped

1/4 cup (5 to 6) sun-dried tomatoes in oil, drained

1/3 cup packed fresh basil leaves

1/3 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 tablespoon tomato paste

3/4 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 1/2 pounds beef chuck (80% lean)

1 pound ground pork

Olive oil, for frying

Vegetable oil, for frying

Marinara sauce, warmed, for serving (optional)

Directions

1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.

2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.

3. In a large heavy-buttoned saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.

4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.