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giada de laurentiis' meatballs a la pizzaiola

(1 rating)
Recipe by
Brandy Bender
Darrington, WA

I love Italian Food! I love Giada!

(1 rating)
yield 35 to 38 meatballs
prep time 20 Min
cook time 25 Min

Ingredients For giada de laurentiis' meatballs a la pizzaiola

  • 8 oz
    mozzarella cheese, smoked
  • 2 lg
    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)

How To Make giada de laurentiis' meatballs a la pizzaiola

  • 1
    Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
  • 2
    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.
  • 3
    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.
  • 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.