Cheese Stuffed Meatballs with Chunky Tomato Sauce

Cheese Stuffed Meatballs with Chunky Tomato Sauce

1 lb. ground beef

½ lb. ground pork

½ lb. ground scrapple or ground Italian sausage

2 eggs, beaten

4 T. parsley, separated

1 lb. medium cheddar cheese, cubed into ½ inch cubes

1 T. dried Italian herbs

½ cup grated Parmesan cheese

½ cup breadcrumbs

2 T. olive oil, separated

1 onion, diced

3 garlic cloves, minced

1 32 oz. can chopped or crushed tomatoes

Kosher salt and pepper


In a large bowl add beef, pork, scrapple/sausage, and eggs. Sprinkle with salt, pepper, half of parsley, dried Italian herbs, Parmesan and breadcrumbs. In a large sauce pot heat olive oil over medium heat. Add onion and garlic with a sprinkle of kosher salt. Sauté for 10-15 minutes until soft and golden. Remove half of the onion and garlic mixture and let cool. Add the canned tomatoes to the pan and cook for 20-30 minutes until slightly reduced and thickened.

Mixed cooled onion mixture with the meat mixture until thoroughly combined. Portion the meatballs into balls and place on a plate. Using your finger poke a hole in the meatball and push cube of cheese into center. Form meat around cheese into a ball.

Heat oven to 400 degrees. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add a tablespoon of oil and heat until hot. Fry meatballs on all sides until lightly brown. Place skillet in oven and cook for 10-15 minutes until cooked through.

Serve meatballs on a bed of sauce with a sprinkle of fresh parsley.