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|Sicilian Style Stuffed Meatballs
|Recipe contributed by Tina Fahy
- 2 cloves of garlic (minced or chopped fine)
- 2 pounds ground chuck
- 1 teaspoon salt
- 1/2 cup Italian seasoned bread crumbs
- 1 teaspoon pepper
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon parsley
- 6 slices of mortadella (or ham)
- 6 pieces of provolone cheese (in chunks)
- 3 boiled eggs (cut in quarters) Use 1/4 for each meatball
- Spaghetti Sauce of your choice - (homemade or store bought)
- 1 beaten egg
- Vegetable or Olive oil for frying
In a large bowl mix all the meatball ingredients. Separate meatball mixture into six portions. Split each portion in two (you will have 12 smaller portions). Flatten each portion into hamburgers size. Spread each flattened portion into the palm of your hand and place 1/4 of the boiled egg, 1 slice of mortadella and 1 piece (the size of your pinky) provolone cheese in the center of the meat. Cover with another hamburger size portion of meat and seal as best as you can. (Try not to leave gaps because it will split open once you start to fry the meatballs.) When all meatballs are ready, dip each one in the beaten egg and coat the meatball completely with the egg. (this method will seal the outside so that the meatballs do not break open so easily when frying).
Brown in oil till brown on all sides. Transfer meatballs from frying pan to large pan filled with your favorite sauce and simmer for at least 45 minutes to 1 hour. You may also transfer the sauce and meatballs to a slow cooker and cook on low for 5 hours.
When ready to serve, slice meatballs and place on platter. You may also serve with ziti or spaghetti.
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