Yalla, Let's Eat Stuffed Italian Meatballs!

If you are drooling from this outside pic, just wait till you see the inside!

Ingredients

· 1 pound ground lamb

· 2 pound ground beef

· 1 cup of Italian bread crumbs

· 2 eggs beaten

· ½  cup freshly grated Parmesan cheese

· ½ cup chopped fresh Italian parsley

· ½ sweet Vidalia onion chopped

· 1 tablespoon garlic powder

· 2 teaspoons of oregano

· 1 teaspoon of rosemary

· Black pepper and salt

· 1 cup AP flour ( don’t add it. This is used for rolling)

· 2 tablespoons of milk (if you think you need it)

· 10- 12 Polly-O string cheese sticks

Red Sauce

· ¼ cup olive oil

· ½ stick of butter

· ½ sweet Vidalia onion chopped

· 6 cloves garlic peeled and chopped fine

· 1 teaspoon of oregano

· 1 teaspoon of rosemary

· 1 teaspoon of crushed red pepper flakes

· 28 oz crushed tomatoes

· 2 tablespoons of tomato paste

· 28 oz of water

· 1 teaspoon Vageta (optional)

· 1 tablespoon of sugar

· Salt and pepper

· ½ cup chopped fresh Italian parsley

· ½ cup parmesan cheese

· 1-2 parmesan rinds

Instructions

1. Combine the meats in a large bowl. Add the dry bread crumbs, cheese, parsley, garlic, egg, and spices. Combine the ingredients with your hands until everything is mixed through.

2. Form meatballs about the size of a golf ball in your hands. Stuff them with the mozz cheese and make sure you rolls them tightly with no gaps. Set aside.

3. Place the flour in a shallow bowl. Roll each meatball through the flour. Make sure you take excess flour off.

4. In a large skillet (I used cast iron), add the olive oil, and heat over medium high heat. Add the meatballs to the skillet, making sure not to crowd the pan. Cook the meatball on each side until nice and browned. Set to the side and repeat.

5. In a pot on medium, add the butter and olive oil. Get the dried herbs in there with the onions and let them sweat each other out. When the onions are clear in color add your garlic. Let that cook a little and add your crushed tomatoes and tomato paste. Here is where you drop the parm rind.

6. Cook a little and add the water from the can. Add your spices and herb and let that go covered for at least an hour.

7. Taste your sauce. See what it needs. If it’s ready, let the meatballs swim in the sauce and be friends. Continue to cook the meatballs for about 15- 20 min on low. Serve on some pasta. Top it with fresh parsley of fresh basil.

8. Yalla, Let’s Eat Stuffed Meatballs!