Cheesy Stuffed Meatballs

Directions

Preheat the oven to 350°F.

Put the bread crumbs in a medium size bowl and pour the cream over them. Mix with a fork; the mixture will not be soupy.

Add the ground chuck, sirloin, and salt and pepper. Mix just to combine the ingredients. Divide the mixture into 8 equal pieces and roll each in the palm of your hand to make compact 2 1/2-inch balls.

Insert your thumb into the middle of each meatball and push in a piece of cheese. Close the meatball encasing the cheese and smooth the top.

Place the meatballs on a rimmed, nonstick baking sheet. Bake them for 20-25 minutes or until they are nicely browned. Serve hot as is or put them in tomato sauce and serve with pasta or as a second course.

Variation: make the meatballs miniature size and bake them for 10-12 minutes. Serve as an antipasto. Leftovers make great sandwich filling too!

Cook's Secret: If you wet your hands between making each meatball, the meat mixture will not stick to your hands.

This recipe is featured on show 1812, Sicilian Meatballs - Purpetit Siciliani.