These delicious meatballs are stuffed with fresh mozzarella, salami & spicy capicola.
These stuffed meatballs are so much more than just a pasta topper - this recipe for homemade meatballs is delicious on its own, in a sandwich or even on top of a salad. There's really no wrong way to eat them!
On their own, the packed meatballs are a filling supper. I typically have two or three at lunch along with a salad. They can be frozen for up to three months when properly wrapped in a container.
Stuffing meatballs with mozzarella + salumi? Oh yeah, that's a thing.
This recipe calls for a standard meatball mix, then the meatballs are stuffed with fresh mozzarella, spicy capicola, and Genoa salami. You can swap in any deli meat you choose.
Ingredients for these stuffed meatballs:
- Yellow onion
- Honey
- 80/20 ground beef
- Large eggs
- gluten-free breadcrumbs
- Worcestershire sauce
- Fresh basil
- Fresh parsley
- Garlic powder
- Paprika
- Salt
- Black pepper
- Red pepper flakes optional
- Fresh mozzarella
- Spicy capicola
- Genoa salami
- Olive oil
The gluten-free breadcrumbs I use:
I made these meatballs with Schar gluten-free breadcrumbs, but you can use any kind you choose. There are a number of good gluten-free breadcrumb options available. Aleia's and Ian's are also good, or I often make my own from leftover gluten-free sourdough.
Take this recipe for homemade meatballs up a notch:
I serve them with homemade marinara - I simmer a bunch of fresh chopped tomatoes with some olive oil, garlic and shallots for about 3 hours, until reduced, blend it up, and add it back to the pot with some fresh basil and parsley to cook for about 10 more minutes. The marinara freezes well too!
When you make them, be sure to post a photo & tag @gfreefoodie!
The Best Recipe For Homemade Meatballs: Italian Stuffed Meatballs
These stuffed meatballs are so much more than just a pasta topper - they're delicious on their own, in a sandwich, or even on top of salad. There's really no wrong way to eat them!
French