Giada De Laurentiis' Meatballs A La Pizzaiola

Brandy Bender


I love Italian Food! I love Giada!

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35 to 38 meatballs


20 Min


25 Min


8 oz
mozzarella cheese, smoked
2 large
shallots, chopped
1/4 c
(5 to 6) sun-dried tomatoes in oil, drained
1/3 c
basil leaves, fresh
1/3 c
mozzarella cheese, shredded
1/4 c
parmesan cheese, grated
1 Tbsp
tomato paste
3/4 tsp
red pepper flakes
kosher salt and freshly ground pepper
1 1/2 lb
ground beef chuck (80% lean)
1 lb
ground pork
olive oil, for frying
vegetable oil, for frying
marinara sauce, warmed, for serving (optional)

Directions Step-By-Step

Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan cheese, tomato paste, red pepper flakes, 1 1/2 teaspoon of salt and 1/2 teaspoon of 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 of smoked mozzarella into the center of each meatball and form meat around it, enclosing the cheese.
In a large heavy-bottomed 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.
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.